Sugar free isomalt confectionery and methods of making same

ABSTRACT

Disclosed are sugar free confectionery products, methods of making, and multilayer structures prepared from the confectionery products and chewing gum.

CROSS REFERENCE TO RELATED APPLICATIONS

This application claims the benefit of U.S. Provisional Application Ser.No. 61/049,833 filed May 2, 2008; U.S. Provisional Application Ser. No.61/139,061 filed Dec. 19, 2008; and U.S. Provisional Application Ser.No. 61/161,114 filed Mar. 18, 2009, each of which is hereby incorporatedby reference in its entirety.

FIELD

This disclosure generally relates to a sugar-free confectionery, methodsof making the sugar-free confectionery, and methods of using thesugar-free confectionery to prepare multilayered confectioneries,particularly with an additional confectionery comprising an elastomer.

BACKGROUND

Sugar-free comestibles are highly desired by consumers to meet certaindietary restrictions or for the distinct advantage of not contributingto tooth decay.

Multilayered comestible products provide unique properties to entice andengage the consumer, particularly when the comestible contains adifferent composition in each layer. However, preparation ofmultilayered comestibles with varying materials and which are solelyprepared from sugar-free compositions pose unique challenges includingprocessing considerations, stability considerations, and consumeracceptance.

There is a need, however, for new confectionary compositions, whichprovide the desired advantage of an initial burst of flavor incombination with a long lasting flavor profile.

There is also a need, however, for new confectionery and chewing gumcompositions, which provide the desired advantage of new texturalfeatures such as matching or mismatched textures.

SUMMARY

In one embodiment, a confectionery composition comprises a mixturecomprising a cooked base portion comprising isomalt and a hydrogenatedstarch hydrolysate syrup, and a fondant portion comprising isomalt and ahydrogenated starch hydrolysate syrup, wherein the confectionerycomposition comprises crystalline particles of isomalt.

In another embodiment, a method of preparing a confectionery compositioncomprises mixing a cooked base portion comprising isomalt and ahydrogenated starch hydrolysate syrup, and a fondant portion comprisingisomalt and a hydrogenated starch hydrolysate syrup, wherein theconfectionery composition comprises crystalline particles of isomalt.

The above described and other features are exemplified by the followingfigures and detailed description.

BRIEF DESCRIPTION OF THE DRAWINGS

Referring now to the figures, which are exemplary embodiments, andwherein the like elements are numbered alike:

FIG. 1 a is illustrative of an exemplary slab multilayered compositionhaving chewing gum layers (10) and a center layer of confectionerycomposition (20) having a length (l), width (w), and height (h) wherethe center layer is visible from the surface defined by the length andheight and the surface defined by the width and height, where l>w>h.

FIG. 1 b is illustrative of an exemplary slab multilayered compositionhaving chewing gum layers (10) and a center layer of confectionerycomposition (20) having a length (l), width (w), and height (h) wherethe center layer is only visible from the surface defined by the lengthand width and the surface defined by the width and height, where l>w>h.

FIG. 1 c is illustrative of an exemplary slab multilayered compositionhaving chewing gum layers (10) and a center layer of confectionerycomposition (20) having a length (l), width (w), and height (h) wherethe center layer is only visible from the surface defined by the lengthand height and the surface defined by the length and width, where l>w>h.

FIG. 2 is illustrative of an exemplary multilayered composition havingconcentric layers of chewing gum (30) and a layer of confectionerycomposition (40).

FIG. 3 is a microscope photograph of a mannitol fondant comprisingcapillary fine crystals, each consisting mainly of mannitol and havingan average length of ≦30 micrometers.

DETAILED DESCRIPTION

Disclosed herein are confectionery compositions, prepared from a sugarpolyol base portion and a sugar polyol fondant portion, which providesugar-free comestibles with unique textural properties. The texturalproperties of the confectionery composition can be conveniently tailoredto provide for a desired consumer experience.

Also disclosed herein are comestible compositions that provide theadvantages of both a sugar-free candy and a chewing gum, which can besugar-based or sugar-free. As used herein, the term “sugar-free” refersto confectionery compositions that include carbohydrates other thansucrose but which do not necessarily exclude sucrose. Specifically,multilayered confectioneries are disclosed having a layer of sugar-freecandy and a layer of chewing gum, and more specifically multiple layersof candy or chewing gum. By use of a chewing gum portion, the consumeris provided with a prolonged and lasting flavor profile while theconfectionery composition portion provides a faster release of flavorfor an initial burst of flavor or sweetness. The candy layer may includea sugar-free candy such as a chewy candy, a crunchy candy, a low boiledcandy, a hard boiled, a fondant, a caramel, a jelly specifically apectin jelly, a gummy, a nougat, a fruit leather, an edible film, a nutpaste, chocolate, fudge, and a combination thereof. In severalembodiments, the candy layer is prepared from the confectionerycompositions containing fondant as disclosed herein.

The multilayered compositions provide visually distinct portions of theconfectionery component and the chewing gum component thereby enhancingthe consuming experience.

In the multilayered compositions, the textures of the confectionerycomponent and the chewing gum can be controlled to match or mismatchthereby providing a new and unique consumer experience. For example, theconfectionery component can be formulated to exhibit either a chewy orcrunchy texture. The chewiness can be matched to the texture of thechewing gum.

To provide the match or mismatch of textures in the multilayeredcomposition, the texture of the confectionery component may be selectedfrom any point in a spectrum of hard to soft or crunchy to chewy.Furthermore, within the range of hardness, the confectionery compositionmay be more or less amorphous or more or less crystalline. For example,a hard-boiled candy is an amorphous confectionery that can provide ahard, crunchy texture. In contrast, a candy prepared from a low boiledsugar polyol syrup can provide a chewy confectionery that can beformulated to contain small amounts of localized crystalline polyol.

In one embodiment, the confectionery composition can be prepared to bechewy in texture while at the same time containing a degree ofcrystallization (also sometimes referred to as an amount of graining) sothat it has a short texture. This short texture can be characterized asone where an amount of the confection breaks relatively quickly whenpulled resulting in a two pieces that have short lengths. By contrast, alonger texture confectionery composition has less graining and ischaracterized by a stretchy matrix that becomes long when pulled due tothe stretchiness. The graining allows for a soft initial bite to matchthe soft bite experienced with the chewing gum layer. Graining can beeffected by allowing a crystallizable polyol in the confectionerycomposition to crystallize or by incorporating crystalline polyolmaterial into the confectionery composition. In some embodiments, thetendency of the polyol to crystallize is exploited by seeding the polyolcontaining portion so that it will crystallize over time to adjust thetexture from a harder texture during manufacture to a softer texture atthe time of consumption. In another embodiment, the graining is carriedout using mechanical agitation during the process of preparing theconfectionery composition, for example by controlling the mechanicalmixing speeds and/or shear during processing, controlling mixing times,or controlling the tempering process. In another embodiment,crystallization and thus texture can be controlled by incorporating anon-crystallizing carbohydrate. This non-crystallizing carbohydratehinders crystal formation of the crystallizable polyol. Exemplarynon-crystallizing carbohydrates can include hydrogenated starchhydrolysate syrups, maltitol syrups, mannitol syrups, sorbitol syrups,corn syrups, and combinations thereof. In some embodiments, thenon-crystallizing carbohydrate can be referred to as a “doctor” meaningthat it is used to control or adjust the crystallinity of thecrystallizable polyol.

Overview

In some embodiments, the confectionery composition comprises a mixturecomprising a cooked base portion comprising at least two sugar polyols,and a fondant portion comprising a crystalline sugar polyol and anamorphous sugar polyol.

In some embodiments, the confectionery composition comprises a mixturecomprising a cooked base portion comprising mannitol and a hydrogenatedstarch hydrolysate syrup, and a fondant portion comprising mannitol anda hydrogenated starch hydrolysate syrup.

In some embodiments, the confectionery composition comprises a mixturecomprising a cooked base portion comprising isomalt and a hydrogenatedstarch hydrolysate syrup, and a fondant portion comprising isomalt and ahydrogenated starch hydrolysate syrup.

In some embodiments, the sugar polyol is selected from the groupconsisting of erythritol, galactitol, hydrogenated isomaltulose(isomalt), a hydrogenated starch hydrolysate, lactitol, maltitol,polyglycitol, sorbitol, xylitol, a sorbitol syrup, and a combinationthereof.

In some embodiments, the base or fondant portion comprises a crystallinepolyol and an amorphous polyol.

In some embodiments, the crystalline polyol of the base portion is thesame as the crystalline polyol of the fondant portion.

In some embodiments, the amorphous polyol is selected from the groupconsisting of erythritol syrup, a hydrogenated starch hydrolysate syrup,isomalt syrup, lactitol syrup, maltitol syrup, mannitol syrup, sorbitolsyrup, xylitol syrup, and a combination thereof.

In some embodiments, the total amount of sugar polyol present in theconfectionery composition is about 70 to about 90% w/w of theconfectionery composition. In some embodiments, the total amount ofsugar polyol present in the confectionery composition is about 75 toabout 85% w/w of the confectionery composition.

In some embodiments, the confectionery composition comprises about 6 toabout 22% w/w mannitol based on the total weight of a pulledconfectionery composition. In some embodiments, the confectionerycomposition comprises is about 6 to about 30% w/w mannitol based on thetotal weight of a confectionery composition worked by high energymixing.

In some embodiments, the fondant further comprises a sorbitol syrup.

In some embodiments, the hydrogenated starch hydrolysate syrup containsabout 75 to about 85% solids, about 4% w/w sorbitol, about 53% w/wmaltitol, about 22% w/w polyols having a degree of polymerization of3-5, and about 21% w/w polyols having degree of polymerization of 6 andgreater.

In some embodiments, the hydrogenated starch hydrolysate syrup comprisesmaltitol and sorbitol in a ratio of about 1:0.8 to about 1:1.2 maltitolto sorbitol. In other embodiments, the hydrogenated starch hydrolysatesyrup comprises maltitol and sorbitol in a ratio of about 1:0.9 to about1:1.1 maltitol to sorbitol.

In some embodiments, the confectionery composition comprises mannitol inan amount of about 35 to about 60% w/w (dry) of the fondant, andhydrogenated starch hydrolysate syrup present in an amount of about 40to about 65% w/w (dry) of the fondant.

In some embodiments, the confectionery composition comprises mannitolpresent in an amount of about 45 to about 55% w/w (dry) of the fondant,and hydrogenated starch hydrolysate syrup present in an amount of about45 to about 55% w/w (dry) of the fondant.

In some embodiments, the confectionery composition comprises mannitolpresent in an amount of about 35 to about 60% w/w (dry) of the fondant,hydrogenated starch hydrolysate syrup present in an amount of about 20to about 33% w/w (dry) of the fondant; and sorbitol syrup present in anamount of about 20 to about 33% w/w (dry) of the fondant.

In some embodiments, the confectionery composition comprises mannitolpresent in an amount of about 45 to about 55% w/w (dry) of the fondant,hydrogenated starch hydrolysate syrup present in an amount of about 22to about 27% w/w (dry) of the fondant; and sorbitol syrup present in anamount of about 22 to about 27% w/w (dry) of the fondant.

In some embodiments, the confectionery composition comprises mannitolpresent in an amount of about 35 to about 60% w/w (dry) of the fondant,hydrogenated starch hydrolysate syrup present in an amount of about 40to about 65% w/w (dry) of the fondant, wherein the hydrogenated starchhydrolysate syrup comprises maltitol and sorbitol in a ratio of about1:0.9 to about 1:1.1 maltitol to sorbitol.

In some embodiments, the fondant is present in an amount of about 2.0 toabout 15.0% w/w of the confectionery composition. In some embodiments,the fondant is present in an amount of about 4.0 to about 12.0% w/w ofthe confectionery composition. In some embodiments, the fondant ispresent in an amount of about 5.0 to about 10.0% w/w of theconfectionery composition. In some embodiments, the fondant is presentin an amount of about 6.0 to about 7.5% w/w of the confectionerycomposition.

In some embodiments, the fondant comprises crystalline particles ofsugar polyol having an average particle size of less than 50micrometers.

In some embodiments, the fondant comprises crystalline particles ofmannitol having crystals of an average length of ≦30 micrometers asdetermined by microscopic analysis.

In some embodiments, the fondant comprises crystalline particles ofmannitol having crystals of an average length of about 1 to about 25micrometers as determined by microscopic analysis.

In some embodiments, the base portion comprises about 30 to about 50%w/w isomalt and about 50 to about 70% w/w hydrogenated starchhydrolysate syrup of the base portion (dry weight).

In some embodiments, the fondant portion comprises about 65 to about 80%w/w isomalt and about 20 to about 35% w/w hydrogenated starchhydrolysate syrup of the fondant portion (dry weight).

In some embodiments, the ratio of isomalt to hydrogenated starchhydrolysate syrup is about 30:70 to about 50:50 based on theconfectionery composition. In some embodiments, the ratio of isomalt tohydrogenated starch hydrolysate syrup is about 35:65 to about 45:55based on the confectionery composition. In some embodiments, the ratioof isomalt to hydrogenated starch hydrolysate syrup is about 40:60 basedon the confectionery composition. In some embodiments, the ratio ofisomalt to hydrogenated starch hydrolysate syrup is about 75:25 to about55:45 based on the confectionery composition. In some embodiments, theratio of isomalt to hydrogenated starch hydrolysate syrup is about 70:30to about 60:40 based on the confectionery composition. In someembodiments, the ratio of isomalt to hydrogenated starch hydrolysatesyrup is about 65:35 based on the confectionery composition.

In some embodiments, the base portion comprises isomalt, and wherein theisomalt comprises greater than 50% w/w of 1,6-GPS based on the totalweight of the isomalt. In some embodiments, the base portion comprisesisomalt, and wherein the isomalt of the base portion comprises about 75to about 80% w/w of 1,6-GPS based on the total weight of the isomalt.

In some embodiments, the fondant comprises isomalt, and wherein theisomalt of the fondant portion comprises a ratio of about 1:1 1,6-GPS to1,1-GPM.

In some embodiments, the fondant comprises a moisture content of about6.5 to about 11.0% w/w of the fondant prior to its incorporation withthe base portion. In some embodiments, the fondant comprises a moisturecontent of about 8.0 to about 9.5% w/w of the fondant prior to itsincorporation with the base portion. In some embodiments, the fondantcomprises a moisture content of about 8.5 to about 9.0% w/w of thefondant prior to its incorporation with the base portion.

In some embodiments, the fondant further comprises a flavor, a flavormodulator, a flavor potentiator, a sensate, a food acid or salt thereof,or a combination thereof in an amount of about 1.0 to about 11.25% w/wof the total weight of the fondant.

In some embodiments, the fondant further comprises an emulsifier in anamount of about 0.02 to about 0.5% w/w of the total weight of thefondant. In some embodiments, the emulsifier is lecithin.

In some embodiments, the confectionery composition has a moisturecontent of no more than about 10% w/w. In some embodiments, theconfectionery composition has a moisture content of about 6.0 to about8.0% w/w. In some embodiments, the confectionery composition has amoisture content of about 6.3 to about 7.5% w/w. In some embodiments,the confectionery composition has a moisture content of about 6.5 toabout 7.0% w/w.

In some embodiments, the confectionery composition further comprises atexturizing agent selected from the group consisting of a gelatin, ahydrocolloid, albumin, a natural gum, a modified starch, a cellulose,polydextrose, a nanoclay, and a combination thereof. In someembodiments, the texturizing agent is a gelatin.

In some embodiments, the texturizing agent is present in an amount ofabout 0.5 to about 3.0% w/w of the confectionery composition. In someembodiments, the texturizing agent is present in an amount of about 1.0to about 2.5% w/w of the confectionery composition. In some embodiments,the texturizing agent is present in an amount of about 1.5 to about 2.0%w/w of the confectionery composition.

In some embodiments, the texturizing agent is gelatin having a Bloom ofgreater than or equal to about 125. In some embodiments, the texturizingagent is gelatin having a Bloom of greater than or equal to about 200.

In some embodiments, the confectionery composition further comprises anoil or fat. In some embodiments, the oil or fat is selected from thegroup consisting of partially or fully hydrogenated vegetable oil,partially or fully hydrogenated animal fat, a glyceride, and acombination thereof. In some embodiments, the partially or fullyhydrogenated oil or fat is selected from the group consisting of coconutoil, corn oil, palm kernel oil, peanut oil, soy bean oil, sesame oil,cottonseed oil, cocoa butter, milk fat, beef tallow, and lard. In someembodiments, the oil or fat is partially or fully hydrogenated coconutoil. In some embodiments, the oil or fat has an iodine value of 10 orless. In some embodiments, the oil or fat has an iodine value of about45 to about 55. In some embodiments, the oil or fat has a melting pointof about 35 to about 40° C.

In some embodiments, the fat is present in an amount of about 2.0 toabout 6.0% w/w of the confectionery composition. In some embodiments,the fat is present in an amount of about 3.0 to about 5.0% w/w of theconfectionery composition.

In some embodiments, the confectionery composition further comprises anemulsifier. In some embodiments, the emulsifier is selected from thegroup consisting glyceryl monostearate, lecithin, a fatty acidmonoglyceride, a diglyceride, propylene glycol monostearate, and acombination thereof. In some embodiments, the emulsifier is selectedfrom the group consisting glyceryl monostearate, lecithin, and acombination thereof.

In some embodiments, the ratio of lecithin to glyceryl monostearate isabout 1:5 to about 1:7.

In some embodiments, the emulsifier is present in an amount of about 0.1to about 1.0% w/w of the confectionery composition. In some embodiments,the confectionery composition comprising lecithin in an amount of about0.001 to about 0.1% w/w of the confectionery composition; and glycerylmonostearate in an amount of about 0.01 to about 0.7% w/w of theconfectionery composition.

In some embodiments, the confectionery composition comprises anemulsifier and a texturizing agent, wherein the ratio of the totalamount of emulsifier to the total amount of texturizing agent is about1:6 to about 1:9.

In some embodiments, the confectionery composition further comprises afood acid or salt thereof. In some embodiments, the food acid or saltthereof is selected from the group consisting of acetic acid, adipicacid, ascorbic acid, butyric acid, citric acid, formic acid, fumaricacid, glyconic acid, lactic acid, phosphoric acid, malic acid, oxalicacid, sodium citrate dihydrate, succinic acid, tartaric acid, and acombination thereof. In some embodiments, the food acid or salt thereofis selected from the group consisting citric acid, malic acid, sodiumcitrate dihydrate, and a combination thereof.

In some embodiments, the food acid or salt is citric acid and malic acidin a ratio of about 2:1 to about 1:1 citric to malic acid.

In some embodiments, the food acid or salt thereof is present in theconfectionery composition in an amount of about 0.5 to about 4.0% w/w ofthe confectionery composition.

In some embodiments, the confectionery composition further comprises aningredient selected from the group consisting of an additionalsweetener, a sensate, a flavor, a color, a functional ingredient, a gas,an abrasive, particles of a second confectionery, and a combinationthereof. In some embodiments, at least a portion of the ingredient is atleast partially encapsulated.

In some embodiments, the confectionery composition comprises a flavor inan amount of about 0.75 to about 3.0% w/w of the confectionerycomposition.

In some embodiments, the confectionery composition comprises a mixtureof a flavor and a food acid or salt thereof. In some embodiments, theratio of flavor to food acid is about 1:1.

In some embodiments, the confectionery composition comprises 0 to lessthan 10% w/w of the confectionery composition of a spray-dried flavor.

In some embodiments, the additional sweetener is a high intensitysweetener.

In some embodiments, the sensate is selected from the group consistingof a cooling agent, a warming agent, a tingling agent, and a combinationthereof.

In some embodiments, the functional ingredient is selected from thegroup consisting of a breath freshener, a dental care component, anactive, an herbal, an effervescing system, an appetite suppressor, avitamin, a micronutrient, a mouth moistening component, a throat carecomponent, an energy boosting agent, a concentration boosting agent, anda combination thereof.

In some embodiments, the color is selected from the group consisting ofa glitter, a pearlescent pigment, and a combination thereof.

In some embodiments, the abrasive is selected from the group consistingof isomalt particles, silica, and a combination thereof.

In some embodiments, the particle of a second confectionery is selectedfrom the group consisting of a chewy candy, a crunchy candy, a lowboiled candy, a hard boiled, a fondant, a caramel, a jelly, a gummy, anougat, a fruit leather, a nut paste, chocolate, fudge, and acombination thereof.

In some embodiments, the confectionery composition further comprises anincorporated gas selected from the group consisting of carbon dioxide,nitrous oxide, oxygen, nitrogen, and a combination thereof, wherein theincorporated gas is present in an amount of about 0.5 to about 15 ml pergram of the confectionery composition.

In some embodiments, a sample piece of the confectionery compositionmeasuring 35 mm long×5.5 mm thickness×12.5 mm width exhibits a maximumforce of about 3000 to about 4000 grams when a texture analyzer probepenetrates the sample parallel to its thickness and perpendicular to theface measuring 35 mm Long×12.5 mm wide by 3 millimeters; wherein thesample is conditioned at 25° C. four hours prior to analysis, thetexture analyzer plunger is 4 mm cylinder; the approach speed is 1mm/sec; and the penetration distance is 4.3 mm.

In some embodiments, the confectionery composition exhibits a wateractivity of about 0.38 to about 0.45.

In some embodiments, the confectionery composition exhibits a density ofabout 1.1 to about 1.4 g/cm³.

In some embodiments, the confectionery composition comprises a cookedbase portion comprising mannitol in an amount of about 8.0 to about12.0% w/w of the composition and hydrogenated starch hydrolysate syrupin an amount of about 70.0 to about 74.0% w/w of the composition; afondant portion comprising mannitol in an amount of about 4.0 to about6.0% w/w of the composition; hydrogenated starch hydrolysate syrup in anamount of about 1.0 to about 3.0% w/w of the composition; and sorbitolsyrup in an amount of about 1.0 to about 3.0% w/w of the composition;wherein the fondant comprises crystalline particles of mannitol; atexturizing agent in an amount of about 1.0 to about 2.0% w/w of thecomposition; a fat having a melting point of about 35 to about 40° C. inan amount of about 3.0 to about 4.0% w/w of the composition; lecithin inan amount of about 0.001 to about 0.1% w/w of the composition; andglyceryl monostearate in an amount of about 0.01 to about 0.7% w/w ofthe composition; wherein the composition has a moisture content of about6.5 to about 7.0% w/w of the composition.

In some embodiments, the confectionery composition comprises a baseportion comprising mannitol in an amount of about 5.0 to about 20.0% w/wof the composition, wherein a portion of the mannitol comprisescrystalline particles having crystals of an average length of about 1 toabout 25 micrometers as determined by microscopic analysis, andhydrogenated starch hydrolysate syrup in an amount of about 70.0 toabout 85.0% w/w of the composition; a texturizing agent in an amount ofabout 1.0 to about 2.0% w/w of the composition; a fat having a meltingpoint of about 35 to about 40° C. in an amount of about 3.0 to about4.0% w/w of the composition; lecithin in an amount of about 0.001 toabout 0.1% w/w of the composition; and glyceryl monostearate in anamount of about 0.01 to about 0.7% w/w of the composition, wherein thecomposition has a moisture content of about 6.5 to about 7.0% w/w.

In some embodiments, the confectionery composition comprises a baseportion comprising isomalt and hydrogenated starch hydrolysate syrup,wherein the isomalt present in the base portion comprises about 75 toabout 80% w/w of 1,6-GPS based on the total weight of isomalt, andwherein the base portion comprises about 35 to about 45% w/w isomalt andabout 55 to about 65% w/w hydrogenated starch hydrolysate syrup of thebase portion (dry weight); a fondant portion comprising isomalt andhydrogenated starch hydrolysate syrup, wherein the isomalt of thefondant portion comprises a ratio of about 1:1 1,6-GPS to 1,1-GPM,wherein the fondant portion comprises about 65 to about 80% w/w isomaltand about 20 to about 35% w/w hydrogenated starch hydrolysate syrup ofthe fondant portion (dry weight), and wherein the fondant comprisescrystalline particles of isomalt; and wherein the confectionerycomposition further comprises a texturizing agent; a fat; and anemulsifier.

In some embodiments, a method of preparing a confectionery compositioncomprises cooking a base portion comprising at least two sugar polyolsto obtain a cooked base portion; adding to the cooked base portion atexturizing agent and optionally an ingredient selected from the groupconsisting of a fat/oil, a food acid or salt thereof, a flavor, and acombination thereof to form a mixture; cooling the mixture to form acooled mixture; adding a fondant portion to the cooled mixture to form afinal mixture, wherein the fondant portion comprises a sugar polyol; andpulling the final mixture to form a confectionery composition.

In some embodiments, a method of preparing a confectionery compositioncomprises cooking a base portion comprising mannitol and a hydrogenatedstarch hydrolysate syrup to obtain a cooked base portion; adding to thecooked base portion a texturizing agent and optionally an ingredientselected from the group consisting of a fat/oil, a food acid or saltthereof, a flavor, and a combination thereof to form a mixture; coolingthe mixture to form a cooled mixture; adding a fondant portion to thecooled mixture to form a final mixture, wherein the fondant portioncomprises mannitol and a hydrogenated starch hydrolysate syrup, andoptionally sorbitol syrup; and pulling the final mixture to form aconfectionery composition.

In some embodiments, a target cook temperature is about 128 to about136° C. In some embodiments, a target cook temperature is about 130 toabout 134° C.

In some embodiments, the final mixture is pulled for about 6 to about 10minutes.

In some embodiments, the confectionery composition is prepared using abatch method or a continuous method.

In some embodiments, a multilayered confectionery comprises a candylayer comprising the confectionery compositions previously described anda chewing gum layer comprising an elastomer, wherein a first surface ofthe candy layer is in contiguous contact with a surface of the gumlayer.

In some embodiments, a multilayered confectionery comprises a sugar-freecandy layer comprising a sugar-free candy selected from the groupconsisting of a chewy candy, a crunchy candy, a low boiled candy, a hardboiled, a fondant, a caramel, a jelly, a gummy, a nougat, a fruitleather, an edible film, a nut paste, chocolate, fudge, and acombination thereof; and a chewing gum layer comprising an elastomer,wherein a first surface of the candy layer is in contiguous contact witha surface of the gum layer.

In some embodiments, the chewing gum comprises a gum base wherein thegum base includes the elastomer; a fat; an emulsifier; and optionally anadditional gum base ingredient selected from the group consisting of awax, a filler, an antioxidant, and a combination thereof.

In some embodiments, the chewing gum comprises a gum base in an amountof about 25 to about 50% w/w of the chewing gum. In some embodiments,the chewing gum comprises a gum base in an amount of about 30 to about45% w/w of the chewing gum.

In some embodiments, the elastomer is present in an amount of about 0.2%w/w to about 15% w/w by weight of the chewing gum. In some embodiments,the elastomer is present in an amount of about 3.0% w/w to about 8% w/wby weight of the chewing gum.

In some embodiments, the chewing gum comprises about 5 to about 15% w/wisobutyleneisoprene copolymer based on the weight of the gum base.

In some embodiments, the chewing gum further comprises a bulk sweetener,a softener system, a food acid or salt thereof, and a combinationthereof.

In some embodiments, the bulk sweetener of the chewing gum is a sugarpolyol selected from the group consisting of erythritol, galactitol,hydrogenated isomaltulose (isomalt), a hydrogenated starch hydrolysate,lactitol, maltitol, mannitol, polyglycitol, sorbitol, xylitol, and acombination thereof.

In some embodiments, the bulk sweetener of the chewing gum is selectedfrom the group consisting of erythritol, xylitol, and a combinationthereof in an amount of about 10 to about 60% w/w based on the weight ofthe chewing gum.

In some embodiments, the bulk sweetener of the chewing gum is a sugarpolyol selected from the group consisting of maltitol, sorbitol, and acombination thereof.

In some embodiments, the bulk sweetener of the chewing gum comprises aratio of about 1:3 to about 1:5 sorbitol to maltitol.

In some embodiments, the bulk sweetener of the chewing gum is present inan amount of about 40 to about 60% w/w of the chewing gum. In someembodiments, the bulk sweetener is present in an amount of about 45 toabout 55% w/w of the chewing gum.

In some embodiments, the softener is an ingredient selected from thegroup consisting of lanolin, palmitic acid, oleic acid, stearic acid,sodium stearate, potassium stearate, glyceryl triacetate, lecithin,glyceryl lecithin, glyceryl monostearate, propylene glycol monostearate,an acetylated monoglyceride, glycerine, a natural or synthetic wax, ahydrogenated vegetable oil, sorbitan monostearate, tallow, propyleneglycol, a hydrogenated starch hydrolysate, and a combination thereof.

In some embodiments, the softener is an ingredient selected from thegroup consisting of an acetylated monoglyceride, lecithin, glycerine, ahydrogenated starch hydrolysate, and a combination thereof.

In some embodiments, the softener is present in an amount of about 1 toabout 5% w/w of the chewing gum. In some embodiments, the softener ispresent in an amount of about 1.5 to about 4% w/w of the chewing gum.

In some embodiments, the food acid selected from the group consisting ofacetic acid, adipic acid, ascorbic acid, butyric acid, citric acid,formic acid, fumaric acid, glyconic acid, lactic acid, phosphoric acid,malic acid, oxalic acid, succinic acid, tartaric acid, and a combinationthereof. In some embodiments, the food acid selected from the groupconsisting of citric acid, malic acid, and a combination thereof.

In some embodiments, the food acid is present in an amount of about 0.1to about 1.5% w/w of the chewing gum. In some embodiments, the food acidis present in an amount of about 0.3 to about 1.0% w/w of the chewinggum.

In some embodiments, the chewing gum further comprises an ingredientselected from the group consisting of a high intensity sweetener, asensate, a flavor, a color, a functional ingredient, an antioxidant,particles of boiled candy, and a combination thereof. In someembodiments, at least a portion of the ingredient is at least partiallyencapsulated.

In some embodiments, the high intensity sweetener is selected from thegroup consisting of aspartame, neotame, sucralose, monatin, acesulfamepotassium, an encapsulated form of the high intensity sweetener, and acombination thereof. In some embodiments, the high intensity sweeteneris selected from the group consisting of aspartame, acesulfamepotassium, an encapsulated form of the high intensity sweetener, and acombination thereof.

In some embodiments, the high intensity sweetener is present in anamount of about 2 to about 6% w/w of the chewing gum. In someembodiments, the high intensity sweetener is present in an amount ofabout 3 to about 5% w/w of the chewing gum.

In some embodiments, the sensate is selected from the group consistingof a cooling agent, a warming agent, a tingling agent, and a combinationthereof.

In some embodiments, the flavor, sensate, and a combination thereof ispresent from 0 to 5.0% w/w of the chewing gum.

In some embodiments, the functional ingredient is selected from thegroup consisting of a breath freshener, a dental care component, anactive, an herbal, an effervescing system, an appetite suppressor, avitamin, a micronutrient, a mouth moistening component, a throat carecomponent, an energy boosting agent, a concentration boosting agent, anda combination thereof.

In some embodiments, the color is selected from the group consisting ofa glitter, a pearlescent pigment, and a combination thereof.

In some embodiments, the chewing gum comprises about 0.1 to about 0.5%w/w cooling agent by weight of the chewing gum; and the candy comprisesabout 1.0 to about 3.75% w/w food acid by weight of the candy.

In some embodiments, the chewing gum comprises about 1.5 to about 2.2%w/w flavor by weight of the chewing gum; and the candy layer comprisesabout 1.5 to about 3.0% w/w flavor by weight of the candy.

In some embodiments, the chewing gum comprises about 1.5 to about 2.2%w/w flavor by weight of the chewing gum, and about 0.1 to about 0.5% w/wcooling agent by weight of the chewing gum; and the candy comprisesabout 1.5 to about 3.0% w/w flavor by weight of the candy, and about 1.0to about 3.75% w/w food acid by weight of the candy.

In some embodiments, the water activity of the candy layer is withinabout 10% of the water activity of the chewing gum layer. In someembodiments, the water activity of the candy layer is within about 5% ofthe water activity of the chewing gum layer. In some embodiments, thewater activity of the candy layer is substantially the same as the wateractivity of the chewing gum layer.

In some embodiments, the texture of the candy layer is substantially thesame as the texture of the chewing gum layer.

In some embodiments, a multilayered confectionery comprises a candylayer comprising the confectionery compositions previously described anda first chewing gum layer and a second chewing gum layer each comprisingan elastomer, wherein a first surface of the candy layer is incontiguous contact with a surface of the first gum layer and wherein asurface of the second gum layer is in contiguous contact with a secondsurface of the candy layer.

In some embodiments, the layers are in a laminate configuration suchthat a center layer is visible on all but two faces of the confectionerycomposition.

In some embodiments, the multilayered confectionery comprisesalternating layers of candy layers and chewing gum layers.

In some embodiments, one layer of confectionery composition is encasedbetween two layers of chewing gum.

In some embodiments, one layer of chewing gum is encased between twolayers of confectionery composition.

In some embodiments, two layers of confectionery composition are encasedbetween three layers of chewing gum in an alternating fashion where acentermost layer and outside layers are chewing gum.

In some embodiments, two layers of chewing gum are encased between threelayers of confectionery composition in an alternating fashion where acentermost layer and outside layers are confectionery composition.

In some embodiments, the multilayered confectionery comprisesalternating layers of chewing gum and confectionery composition wherethe outside layers can be chewing gum, confectionery composition, or oneof each; the total number of layers can be 3, 4, 5, 6, 7, 8, 9, 10, 11,12, or more.

In some embodiments, the multilayered confectionery has a length (l),width (w), and height (h) where a center layer is only visible from thesurface defined by the length and width and the surface defined by thewidth and height, where l>w≧h or l≧w>h.

In some embodiments, the multilayered confectionery has a length (l),width (w), and height (h) where a center layer is only visible from thesurface defined by the length and height and the surface defined by thewidth and height, where l>w≧h or l≧w>h.

In some embodiments, the multilayered confectionery has a length (l),width (w), and height (h) where a center layer is only visible from thesurface defined by the length and height and the surface defined by thelength and width, where l>w≧h or l≧w>h.

In some embodiments, the multilayered confectionery is a centerfillhaving a shell of chewing gum and a centerfill of confectionerycomposition.

In some embodiments, the multilayered confectionery is a centerfillhaving a shell of confectionery composition and a centerfill of chewinggum.

In some embodiments, the multilayered confectionery comprises aplurality of layers of overlapping centerfill compositions compacted toa laminated format.

In some embodiments, the multilayered confectionery comprises ropes ofthe multilayered confectionery which have been twisted and compacted toproduce a multipatterned product having a length (l), width (w), andheight (h).

In some embodiments, the multilayered confectionery comprises two ormore ropes of the multilayered confectionery compacted together orembedded one within another to produce a multipatterned product having alength (l), width (w), and height (h).

In some embodiments, the layers are in a jelly roll configuration whereall of the layers are visible from a cross section of the confectionery.

In some embodiments, the layers are in discrete concentric layers whereall of the layers are visible from a cross section of the confectionery.

In some embodiments, the concentric layers have a shape selected fromthe group consisting of circular, square, rectangle, triangle, pentagon,hexagon, heptagon, octagon, star, and animal.

In some embodiments, the multilayered confectionery comprises about 20to about 40% w/w of the candy layer and about 60 to about 80% w/w of thechewing gum layer based on the combined weight of candy layer andchewing gum layer.

In some embodiments, the multilayered confectionery comprises about 25to about 35% w/w of the candy layer and about 65 to about 75% w/w of thechewing gum layer based on the combined weight of candy layer andchewing gum layer.

In some embodiments, the chewing gum layer is split into a first portionand a second portion and wherein the confectionery comprises about 25%w/w to about 35% w/w of the candy layer and about 25% w/w to about 35%w/w of the first portion of the chewing gum layer and about 25% w/w toabout 35% w/w of the second portion of the chewing gum layer.

In some embodiments, the candy layer is split into a first portion and asecond portion and wherein the confectionery comprises about 25% w/w toabout 35% w/w of the chewing gum layer and about 25% w/w to about 35%w/w of the first portion of the candy layer and about 25% w/w to about35% w/w of the second portion of the candy layer.

In some embodiments, the multilayered confectionery is in the form of adiscrete slab, pellet, cube, chunk, stick, square, rectangle, ball orcoin shape.

In some embodiments, the multilayered confectionery is free of dustingmedia.

In some embodiments, the multilayered confectionery is maintained at atemperature above the glass transition temperature of the candy layer.

In some embodiments, the multilayered confectionery further comprises apan coating, a particulate coating (e.g., sanding, dusting, etc.), or anoil coating.

In some embodiments, the multilayered confectionery further comprises ahard coating, a soft coating, a sanded coating, or a dust coat.

In some embodiments, the multilayered confectionery further comprises abarrier layer is provided between adjacent layers to reduce or preventmigration of an ingredient between the layers.

In some embodiments, the barrier layer is selected from the groupconsisting of a lipid-based coating, shellac, zein, a cellulose-basedcoating, and a combination thereof.

In some embodiments, a multilayered confectionery comprises a candylayer comprising a confectionery composition; and a first chewing gumlayer and a second chewing gum layer, wherein the candy layer isdisposed between the first and second gum layers in a laminateconfiguration such that each layer is visible on at least two faces ofthe confectionery composition; wherein the confectionery compositioncomprises a base portion comprising isomalt and hydrogenated starchhydrolysate syrup, wherein the isomalt present in the base portioncomprises about 75 to about 80% w/w of 1,6-GPS based on the total weightof isomalt, and wherein the base portion comprises about 35 to about 45%w/w isomalt and about 55 to about 65% w/w hydrogenated starchhydrolysate syrup of the base portion (dry weight); a fondant portioncomprising isomalt and hydrogenated starch hydrolysate syrup, whereinthe isomalt of the fondant portion comprises a ratio of about 1:11,6-GPS to 1,1-GPM, wherein the fondant portion comprises about 65 toabout 80% w/w isomalt and about 20 to about 35% w/w hydrogenated starchhydrolysate syrup of the fondant portion (dry weight), and wherein theconfectionery composition comprises crystalline particles of isomalt; atexturizing agent; a fat; and an emulsifier; and wherein the first andsecond chewing gum layers include an elastomer.

In some embodiments, the multilayered confectionery comprises a candylayer comprising a confectionery composition; and a first chewing gumlayer and a second chewing gum layer, wherein the candy layer isdisposed between the first and second gum layers in a laminateconfiguration such that each layer is visible on at least two faces ofthe confectionery composition; wherein the confectionery compositioncomprises a base portion comprising mannitol in an amount of about 8.0to about 12.0% w/w of the candy layer and hydrogenated starchhydrolysate syrup in an amount of about 70.0 to about 74.0% w/w of thecandy layer; a fondant portion comprising mannitol in an amount of about4.0 to about 6.0% w/w of the candy layer; hydrogenated starchhydrolysate syrup in an amount of about 1.0 to about 3.0% w/w of thecandy layer; and sorbitol syrup in an amount of about 1.0 to about 3.0%w/w of the candy layer; wherein the confectionery composition comprisescrystalline particles of mannitol; a texturizing agent in an amount ofabout 1.0 to about 2.0% w/w of the candy layer; a fat having a meltingpoint of about 35 to about 40° C. in an amount of about 3.0 to about4.0% w/w of the candy layer; lecithin in an amount of about 0.001 toabout 0.1% w/w of the candy layer; and glyceryl monostearate in anamount of about 0.01 to about 0.7% w/w of the candy layer, wherein theconfectionery composition has a moisture content of about 6.5 to about7.0% w/w; and wherein the first and second chewing gum layers include anelastomer.

In some embodiments, the multilayered confectionery provides a bouncierchew as compared to a similar confectionery containing a candy layerfree of a texturizing agent.

In some embodiments, the multilayered confectionery comprises a candylayer comprising a confectionery composition; and a first chewing gumlayer and a second chewing gum layer, wherein the candy layer isdisposed between the first and second gum layers in a laminateconfiguration such that each layer is visible on at least two faces ofthe confectionery composition; wherein the confectionery compositioncomprises a base portion comprising mannitol in an amount of about 5.0to about 20.0% w/w of the candy layer, wherein a portion of the mannitolcomprises crystalline particles having crystals of an average length ofabout 1 to about 25 micrometers as determined by microscopic analysis,and hydrogenated starch hydrolysate syrup in an amount of about 70.0 toabout 85.0% w/w of the candy layer; a texturizing agent in an amount ofabout 1.0 to about 2.0% w/w of the candy layer; a fat having a meltingpoint of about 35 to about 40° C. in an amount of about 3.0 to about4.0% w/w of the candy layer; lecithin in an amount of about 0.001 toabout 0.1% w/w of the candy layer; and glyceryl monostearate in anamount of about 0.01 to about 0.7% w/w of the candy layer, wherein theconfectionery composition has a moisture content of about 6.5 to about7.0% w/w; and wherein the first and second chewing gum layers include anelastomer.

In some embodiments, a method of making a multilayered confectionerycomprises preparing a candy layer comprising a confectionery compositionas previously described; preparing a chewing gum layer comprising anelastomer; forming a multilayered confectionery wherein a first surfaceof the candy layer is in contiguous contact with a surface of the gumlayer; optionally preparing a second chewing gum layer comprisingelastomer, wherein a surface of the second gum layer is in contiguouscontact with a second surface of the candy layer.

In some embodiments, a method of making a multilayered confectionerycomprises preparing a candy layer comprising a confectionery compositioncomprising a base portion comprising mannitol and a hydrogenated starchhydrolysate syrup, and a fondant portion comprising mannitol and ahydrogenated starch hydrolysate syrup; wherein the base portion and thefondant portion are mixed to form a confectionery composition comprisingcrystalline particles of mannitol; preparing a chewing gum layercomprising an elastomer; forming a multilayered confectionery wherein afirst surface of the candy layer is in contiguous contact with a surfaceof the gum layer; optionally preparing a second chewing gum layercomprising elastomer, wherein a surface of the second gum layer is incontiguous contact with a second surface of the candy layer.

In some embodiments, the multilayered confectionery is formed by acoextrusion process, a triple extrusion process, a laminate process, arolling and scoring process, a chain die process, a rotary die process,or a cut and wrap process.

In some embodiments, the multilayered confectionery is prepared using abatch method or a continuous method.

In some embodiments, the multilayered confectionery is prepared intodiscrete units using a chain die, or rolling and scoring process.

In some embodiments, the multilayered confectionery is prepared bysubjecting about 50 to 100% of a chewing gum mass used to prepare thechewing gum layer to more than one extrusion process.

In some embodiments, the multilayered confectionery is preparedsubjecting about 50 to 100% of a chewing gum mass used to prepare thechewing gum layer to mixing times two or more times greater than typicalprocesses to yield a homogenous chewing gum mass prior to coextrusion.

In some embodiments, the temperature of the candy layer and chewing gumlayer are at least 40° C. when formed into the multilayeredconfectionery.

As used herein, the term “confectionery composition” includes acomposition prepared from a sugar polyol and other optional ingredients,but is free of an elastomer component. Because sugar polyols arenon-sucrose carbohydrates, such confectionery compositions aresugar-free confectionery compositions. The confectionery composition cansometimes be referred to as a “candy portion,” “candy component,” or“candy composition”.

As used herein, the term “chewing gum” includes a composition comprisingan elastomer, optionally present in a chewing gum base, and optionallyfurther comprising water soluble chewing gum ingredients.

As used herein, the terms “bubble gum” and “chewing gum” are usedinterchangeably and are both meant to include any gum composition.

As used herein, the terms “elastomeric portion” and “gum base” refer towater insoluble material(s) and can include, but is not limited to,elastomers, bulking agents, waxes, elastomer solvents, emulsifiers,plasticizers, fillers, and mixtures thereof.

In one embodiment, the confectionery composition comprises a baseportion comprising a sugar polyol and a fondant portion comprising asugar polyol, wherein the base portion and the fondant portion are mixedto form a sugar-free confectionery composition.

The base portion of the confectionery composition is generally preparedfrom one or more sugar polyols and water. In one embodiment, the baseportion is a cooked mixture of one or more sugar polyols and water. Thetypes and amounts of sugar polyols for use in the base portion aredescribed in further detail below.

The base portion may optionally contain additional base portioningredients as described below.

The fondant portion of the confectionery composition is provided toimpart a textural aspect to the confectionery composition. The fondantcan be prepared to contain crystalline particles of sugar polyol thatmodulate the graining of the confectionery composition and thus modulatethe texture of the confectionery composition. In one embodiment, thefondant comprises crystalline particles of sugar polyol having anaverage particle size of less than 50 micrometers, specifically about 1to about 45 micrometers to provide a smooth mouthfeel when theconfectionery composition is chewed. In another embodiment, the fondantcomprises capillary fine crystals having an average length of 30micrometers, specifically about 1 to about 25 micrometers as describedfurther herein.

The fondant portion of the confectionery composition is generallyprepared from one or more sugar polyols and water. The types and amountsof sugar polyols for use in the fondant are described in further detailbelow.

In several chewy candy embodiments, the fondant is present in theconfectionery composition in an amount of about 2.0 to about 15.0% w/w,specifically about 4.0 to about 12.0% w/w, more specifically about 5.0to about 10.0% w/w, and yet more specifically about 6.0 to about 7.5%w/w of the confectionery composition candy portion when prepared using apulling process. Higher levels of fondant provide increased chewinessand softness to the confectionery composition candy portion. Inmultilayered formats containing a combination of layers of chewing gumand a layer of confectionery composition, these levels of fondant resultin layers of chewy confectionery composition that do not exhibitundesired shape deformation caused by cold flow, specifically an“oozing” of the candy portion from the layered format. Lower levels offondant can be used and the chewiness of the confectionery compositioncan still be achieved by using increased mechanical pulling or longerstorage times at ambient temperature to promote graining.

In one embodiment, the moisture content of the fondant prior to itsincorporation with the base portion can be about 6.5 to about 11.0% w/wof the fondant, specifically about 8.0 to about 9.5% w/w of the fondant,and yet more specifically about 8.5 to about 9.0% w/w.

The base portion or the fondant portion generally contains a sugarpolyol, specifically two or more sugar polyols. The sugar polyol(s) usedin the base portion can be the same or different from the sugarpolyol(s) used in the fondant portion.

Suitable sugar polyols include, but are not limited to erythritol,galactitol, hydrogenated isomaltulose (isomalt), a hydrogenated starchhydrolysate, lactitol, maltitol, mannitol, polyglycitol, sorbitol,xylitol and mixtures thereof.

The sugar polyols can be used in crystalline form or amorphous form.Specifically, crystalline sugar polyols include crystalline erythritol,isomalt, lactitol, maltitol, mannitol, sorbitol, xylitol, and acombination thereof. When a crystalline sugar polyol is used in theconfectionery composition or when the sugar polyol is allowed tocrystallize in the composition, the resulting texture can become moregrained or short. In one embodiment, the confectionery composition ischewy with a texture grained to a degree that allows for the quickdelivery of flavor to the consumer.

Exemplary amorphous polyols include erythritol syrup, a hydrogenatedstarch hydrolysate syrup, isomalt syrup, lactitol syrup, maltitol syrup,mannitol syrup, sorbitol syrup, xylitol syrup, and a combinationthereof.

In one embodiment, the base portion or the fondant portion contains acrystalline polyol such as mannitol or erythritol. In anotherembodiment, the base portion or the fondant portion contains anamorphous polyol such as a hydrogenated starch hydrolysate syrup.

In yet another embodiment, the base portion or the fondant portioncontains a crystalline polyol and an amorphous polyol. In oneembodiment, the crystalline polyol is mannitol or erythritol and theamorphous polyol is a hydrogenated starch hydrolysate syrup such asLycasin 80/55.

When the base portion and the fondant portion both contain the samecrystalline polyol (e.g. both contain mannitol or both contain isomalt),there is the advantage that the fondant forms seed crystals to promotegraining in the base portion. Such graining can provide increased bodyand less cold flow shape deformation in a chewy confectionerycomposition and provide for a softer chewy texture. In the alternative,by having the base portion polyol be different from the fondant polyol(e.g., mannitol base and isomalt fondant, or isomalt base and mannitolfondant), graining can be inhibited thereby providing a differenttexture or having the base portion texture remain unchanged.

In one embodiment, the base portion comprises isomalt, erythritol, ormannitol as a first sugar polyol, and hydrogenated starch hydrolysatesyrup as a second sugar polyol.

In another embodiment, the fondant portion comprises isomalt,erythritol, or mannitol as a first sugar polyol, and hydrogenated starchhydrolysate syrup as a second sugar polyol.

Isomalt is disaccharide alcohol. Isomalt can be prepared byhydrogenating isomaltulose. Products of the hydrogenation can include6-O-α-D-glucopyranosyl-D-sorbitol (1,6-GPS);1-O-α-D-glucopyranosyl-D-sorbitol (1,1-GPS);1-O-α-D-glucopyranosyl-D-mannitol (1,1-GPM);6-O-α-D-glucopyranosyl-D-mannitol (1,6-GPM); and mixtures thereof. Somecommercially available isomalt materials include an almost equimolarmixture of 1,6-GPS, and 1,1-GPM. Other isomalt materials can includepure 1,6-GPS; 1,1-GPS; 1,6-GP; and 1,1-GPM. Still other isomaltmaterials can include mixtures of 1,6-GPS; 1,1-GPS; 1,6-GPM; and 1,1-GPMat any ratio. Exemplary commercially available isomalt includes IsomaltST, Isomalt GS, Isomalt M, Isomalt DC, and Isomalt LM available fromBENEO-Palatinit, Südzucker Group.

Suitable hydrogenated starch hydrolysates include those disclosed inU.S. Pat. No. 4,279,931 and various hydrogenated glucose syrups and/orpowders which contain sorbitol, hydrogenated disaccharides, hydrogenatedhigher polysaccharides, or mixtures thereof. Hydrogenated starchhydrolysates are primarily prepared by the controlled catalytichydrogenation of corn syrups. The resulting hydrogenated starchhydrolysates are mixtures of monomeric, dimeric, and polymericsaccharides. The ratios of these different saccharides give differenthydrogenated starch hydrolysates different properties. Mixtures ofhydrogenated starch hydrolysates, such as LYCASIN®, a line ofcommercially available products manufactured by Roquette Freres ofFrance, and HYSTAR™, a line of commercially available productsmanufactured by Lonza, Inc., of Fairlawn, N.J., also can be useful.LYCASIN® is a hydrogenated starch hydrolysate including sorbitol andmaltitol.

An exemplary hydrogenated starch hydrolysate is LYCASIN® 80/55, havingabout 75% solids, and containing polyols having a degree ofpolymerization (DP) of about 4% w/w sorbitol, about 53% w/w maltitol,about 22% w/w DP3-5, and about 21% w/w DP6 and greater. Anotherexemplary hydrogenated starch hydrolysate is LYCASIN® 80/55 HDS, havingabout 85% solids, and containing about 4% w/w sorbitol, about 53% w/wmaltitol, about 22% w/w DP3-5, and about 21% w/w DP6 and greater.

The total amount of sugar polyol present in the confectionerycomposition is about 50 to about 95% w/w of the confectionerycomposition, specifically about 70 to about 90% w/w of the confectionerycomposition, and more specifically about 75 to about 85% w/w of theconfectionery composition.

In one embodiment, the base portion comprises about 30 to about 50% w/wisomalt and about 50 to about 70% w/w hydrogenated starch hydrolysatesyrup of the base portion (dry weight), specifically about 35 to about45% w/w isomalt and about 55 to about 65% w/w hydrogenated starchhydrolysate syrup of the base portion (dry weight).

In one embodiment, the fondant portion comprises about 65 to about 80%w/w isomalt and about 20 to about 35% w/w hydrogenated starchhydrolysate syrup of the fondant portion (dry weight), specificallyabout 70 to about 75% w/w isomalt and about 25 to about 30% w/whydrogenated starch hydrolysate syrup of the fondant portion (dryweight).

In one embodiment, the ratio of isomalt to hydrogenated starchhydrolysate syrup is about 30:70 to about 50:50 based on theconfectionery composition, specifically about 35:65 to about 45:55 basedon the confectionery composition, and more specifically about 40:60based on the confectionery composition. In a further embodiment, theconfectionery composition having the aforementioned ratios is a chewycandy.

In another embodiment, the ratio of isomalt to hydrogenated starchhydrolysate syrup is about 75:25 to about 55:45 based on theconfectionery composition, specifically about 70:30 to about 60:40 basedon the confectionery composition, and more specifically about 65:35based on the confectionery composition. In a further embodiment, theconfectionery composition having the aforementioned ratios is a lesschewy and more crunchy candy.

The isomalt of the confectionery composition can contain greater than50% w/w of 1,6-GPS based on the total weight of the isomalt,specifically about 75 to about 80% w/w of 1,6-GPS based on the totalweight of the isomalt. In one embodiment, the base portion, the fondantportion, or both portions contain isomalt having greater than 50% w/w of1,6-GPS based on the total weight of the isomalt, specifically about 75to about 80% w/w of 1,6-GPS based on the total weight of the isomalt.

In another embodiment, the confectionery composition comprises isomalthaving a ratio of about 1:1 1,6-GPS to 1,1-GPM which can be present inthe base portion, fondant portion or both.

In another embodiment, the base portion and optional fondant portioncomprises erythritol as a first sugar polyol, and optionallyhydrogenated starch hydrolysate syrup as a second sugar polyol. A chewyconfectionery composition comprising erythritol can contain about 10 toabout 30% w/w dry weight based on the total weight of confectionerycomposition (including the base and fondant portions), specificallyabout 12 to about 25, and more specifically about 15 to about 20% w/w.

In one embodiment, the base portion and fondant portion comprisemannitol as a first sugar polyol, and hydrogenated starch hydrolysatesyrup as a second sugar polyol. The greater the amount of mannitol, themore grained the confectionery composition will be resulting in a lesscrunchy material that exhibits sufficient body to minimize cold flowshape deformation of the confectionery composition from a multilayeredformat. The amount of mannitol to achieve sufficient graining and bodyin a chewy confectionery is balanced by the ability to pull theconfectionery sufficiently to aerate the confectionery mass, when apulling step is employed. Too much mannitol results in rapidcrystallization occurring before the confectionery mass can be pulled.To avoid this potential problem, the amount of mannitol is limited toprevent rapid crystallization or the pulling process is replaced withhigh energy mixing, such as using a sigma mixer. When a pulling step isdesired to prepare a chewy confectionery composition, the total amountof mannitol present in the confectionery composition can be about 6 toabout 22% w/w dry weight based on the total weight of confectionerycomposition (including the base and fondant portions), specificallyabout 8 to about 18, and more specifically about 10 to about 15% w/w;and the total amount of hydrogenated starch hydrolysate syrup based onthe total weight of confectionery composition is about 65 to about 85%w/w, specifically about 70 to about 80% w/w, and more specifically about73 to about 77% w/w. Greater amounts of mannitol (e.g., up to 30% w/w ormore dry weight based on the total weight of the confectionery) can beused when high energy, intensive mixing is employed in the process.

In one embodiment, the fondant is a mannitol fondant comprisingcapillary fine crystals, mainly of mannitol, having an average length of≦30 micrometers as described in Unexamined Japanese Patent ApplicationBulletin No. 2007-215450, Patent Application No. 2006-37910 to MichihideObara, filing date Feb. 15, 2006, published Aug. 30, 2007, which isincorporated herein by reference in its entirety. It has been found thata mannitol fondant can be prepared having smoothness and propertystability that are equivalent to those of a sugar fondant, and having ahigh crystal concentration. The term “property stability” means thatsuch properties as the feeling on the tongue, smoothness, hardness,water retention (there are cases where this is called the syneresisprevention effect) are stable, and these properties are maintained wellduring ordinary storage, transport and handling.

The mannitol fondant comprising capillary fine crystals generallycontains mannitol and a noncrystalline carbohydrate (e.g. amorphouspolyol) other than the mannitol, as a crystal precipitation regulatingagent. Use of the noncrystalline carbohydrate makes it possible toregulate the crystallization speed of the mannitol, to provide amannitol fondant having smoothness similar to sugar fondant. Without theuse of the noncrystalline carbohydrate, and preparing a mannitol fondantusing conventional methods, large crystals of mannitol are obtainedresulting in a rough fondant.

The mass ratio of the mannitol:noncrystalline carbohydrate in themannitol fondant comprising capillary fine crystals is about 80:20 toabout 10:90, specifically about 70:30 to about 20:80. When the massratio of the mannitol exceeds 80, the crystallization speed is fast,crude and large crystals precipitate, and the fondant is rough andbecomes hard. When the mass ratio of the mannitol falls below 10, thecrystal concentration is low and it does not provide a good fondant. Inaddition, when the mass ratio of the mannitol:noncrystallinecarbohydrate is in a range of 80:20 to 10:90, the higher the mass ratioof mannitol is the lower the boiling temperature may be.

The mannitol can be D-mannitol, L-mannitol, or D, L-mannitol,specifically D-mannitol.

The determination of the capillary fine crystal lengths can be madeusing techniques known in the art such as microscopic analysis using apolarizing microscope or an electron microscope, for example. FIG. 3 isa microscope photograph of a mannitol fondant (1) comprising capillaryfine crystals (2), each consisting mainly of mannitol and having anaverage length of ≦30 micrometers, and noncrystalline carbohydrate (3)as a crystal precipitation regulating agent present in the area aroundthe capillary fine crystals (2).

The noncrystalline carbohydrate of the mannitol fondant comprisingcapillary fine crystals refers to a carbohydrate that does notcrystallize at any concentration or temperature zone in an aqueousstate, and which does not impair the production of or the stability ofthe quality after production of the resulting mannitol fondant.Exemplary noncrystalline carbohydrates include, starch syrup (e.g.glucose syrup, corn syrup), reduced starch syrup (e.g., hydrogenatedstarch hydrolysate), reduced maltose starch syrup (e.g., maltitolsyrup), coupling sugar (e.g., oligosaccharide such as Oligo GGF™ atrisaccharide composed of D-galactose, D-glucose and D-fructose),oligomers (e.g., lacto-sucrose, fructo-oligosaccharide, soybeanoligosaccharide, etc.), dietary fibers (e.g., glucomannan, indigestibledextrin, polydextrose, cellulose, gum arabic, pullulan, agar agar,sodium alginate, and polysaccharides like starch, dextrin, etc), and acombination thereof.

Certain noncrystalline carbohydrates are suitable for preparation of amannitol fondant comprising capillary fine crystals having an averagelength of ≦30 μm, but which may exhibit insufficient water retention(syneresis prevention effect) for a particular application. Thesenoncrystalline carbohydrates include for example starch syrup andreduced starch syrup. Use of a water retention improvement agent incombination with starch syrup or reduced starch syrup can be used toprovide the desired water retention. Exemplary water retentionimprovement agents include certain noncrystalline carbohydrates such asgelatins, celluloses (crystal cellulose, methyl cellulose, hydroxypropylmethyl cellulose, carboxymethyl cellulose, etc.), gums, algins,agar-agar, glucomannan, and the like, and a combination thereof. Theamount of water retention improvement agent can be about 0 to about 30weight %, specifically 0.05 to 30 weight %, and more specifically 0.5 to10 weight % based on the total weight of the mannitol fondant comprisingcapillary fine crystals.

In one embodiment, an emulsifier may also be added and employed as acrystal regulating agent. Exemplary emulsifiers include sucrose fattyacid esters, glycerin fatty acid esters, sorbitan fatty acid esters,propylene glycol fatty acid esters, lecithin, and the like, and acombination thereof.

The amount of emulsifier can be about 0.01 to about 2 weight %, and morespecifically about 0.1 to about 1 weight % based on the total weight ofthe mannitol fondant comprising capillary fine crystals.

In another embodiment, a combination of emulsifier and water retentionimprovement agent is used in a combined amount of about 0.05 to about 30weight %, and more specifically about 0.1 to about 10 weight % based onthe total weight of the mannitol fondant comprising capillary finecrystals. The emulsifier may have an HLB of about 3 to about 11.

Additional additives may be added to the mannitol fondant comprisingcapillary fine crystals provided the capillary fine crystals having anaverage length of ≦30 micrometers are formed. Exemplary additionaladditives include acidulants, flavoring agents, coloring agents, and thelike, and a combination thereof.

A generalized process to prepare the mannitol fondant comprisingcapillary fine crystals comprises boiling a liquid mixture of mannitol,noncrystalline carbohydrate, and water; and stirring the liquid mixtureat a high speed while continuing to cool the liquid to obtain thecapillary fine crystals, each consisting mainly of the mannitol andhaving an average length of ≦30 micrometers. The boiling temperature ischosen based on the mass ratio of the mannitol and the noncrystallinecarbohydrate. Exemplary boiling temperatures are about 100 to about 134°C. under atmospheric pressure, and specifically about 120 to about 132°C.

The boiling temperature may be regulated to control the moisture of thefondant, which may be 30 weight % and under, and specifically about 10to about 20 weight %. Concentration may optionally be performed underreduced pressure.

After the liquid mixture is boiled, it is cooled to about 95 to about100° C., and then stirred at high speed while the cooling is continuedto form the capillary fine crystals. High speed stirring can be carriedout at 55 to 594 rpm under atmospheric pressure, for about 30 minutes toabout 1 hour.

In an exemplary embodiment, a mannitol fondant having capillary finecrystals, each consisting mainly of mannitol and having an averagelength of ≦30 micrometers, is prepared by adding forty grams of water to700 g mannitol powder (available from Towa-Kasei Co., Ltd.) and 300grams of reduced starch syrup (HS-300 available from Hayashibara KK) toform a liquid mixture. The liquid mixture was boiled up to 128° C.,cooled to 95° C. and subjected to high speed stirring at 132 rpm to 594rpm with a stirrer (KM-800 made by KENMIX Co., Ltd.) for 30 minutesuntil fine crystals were obtained. Similar fondants were prepared byvarying the mass ratio of mannitol powder to reduced starch syrup.Ratios of 20:80; 30:70; 40:60; 50:50; 60:40; and 70:30 D-Mannitolpowder:reduced starch syrup provided fondants having capillary finecrystals, each consisting mainly of the mannitol and having an averagelength of ≦30 μm, and that are not rough, and that have smoothness andproperty stability that are equivalent to those of sugar fondant. Ratiosof 10:90 and 80:20 D-Mannitol powder:reduced starch syrup providedfondants with a little roughness, yet have the smoothness and propertystability equivalent to sugar fondant. Microscopic analysis of thesefondants revealed the fondants contain 90% or more capillary finecrystals whose average length is 30 micrometers and under. A ratio of70:30 D-Mannitol powder:reduced starch syrup provided a rougher fondantcontaining 90% or more capillary fine crystals whose average length is50 micrometers and above by microscopic analysis.

In one embodiment, a fondant can be prepared from crystalline mannitol,hydrogenated starch hydrolysate syrup. It has been found that chewyconfectionery compositions can be prepared from fondants containinghydrogenated starch hydrolysate syrups containing higher amounts ofsorbitol so that the mannitol crystallization can be inhibited longenough to incorporate higher amounts of mannitol in the fondant duringpreparation, but allow for sufficient graining once the candycomposition is prepared. The hydrogenated starch hydrolysate syrup cangenerally contain about 1:0.5 to 1:1.5 sorbitol to maltitol,specifically about 1:0.8 to 1:1.2, more specifically about 1:0.9 toabout 1:1.1, and yet more specifically about 1:1 sorbitol to maltitol.When a hydrogenated starch hydrolysate syrup is used that does not havethe desired ratio of sorbitol to maltitol, a combination of ahydrogenated starch hydrolysate syrup having low amounts of sorbitol anda hydrogenated starch hydrolysate syrup containing higher amounts ofsorbitol (sorbitol syrup) can be used to result in the desired ratio.For example, a hydrogenated starch hydrolysate syrup containing about 50to about 55% maltitol and about 8% sorbitol can be combined with asorbitol syrup containing about 45 to about 54% sorbitol. The sorbitolsyrup can be about 70% solids w/w of the sorbitol syrup (about 28.5 to31.5% w/w water) and can contain about 45.0 to about 54.0% w/wD-sorbitol (e.g., Polyol 70/100 available from Roquette America, Inc).Amounts of hydrogenated starch hydrolysate syrups used to prepare thefondant can be about 15 to about 30% w/w of the fondant with water whena sorbitol syrup is employed or about 35 to about 60% w/w of the fondantwith water when no sorbitol syrup is used. When a sorbitol syrup isemployed, it can be present in amounts of about 7 to about 12% w/w ofthe fondant.

The use of the sorbitol syrup in a mannitol fondant allows for thepreparation of a chewy confectionery composition at higher cooktemperatures and results in a chewy confectionery having good body, lackof crunchiness, and minimal cold flow shape deformation (“oozing”) frommultilayered formats. Mannitol based fondant prepared without thesorbitol syrup can contain up to about 57% w/w mannitol based on theweight of the fondant when swept or scraped surface mixing equipment isused to prepare the fondant. Lower amounts of mannitol, about 33 toabout 48% w/w based on the weight of the fondant, can be used to preparethe fondant in the absence of the sorbitol syrup when sigma blade orother similar high energy, intensive mixing equipment is used in thepreparation of the chewy candy. If pulling will be employed using amannitol fondant free of sorbitol syrup, the amount of mannitol isreduced to about 22% w/w of the fondant. Mannitol fondant prepared withthe sorbitol syrup can contain mannitol in an amount of about 35 toabout 60% w/w (dry weight) of the fondant; about 25 to about 40% w/w ofthe fondant including water.

In another embodiment, the chewy confectionery compositions can beprepared with a mannitol fondant wherein the crystalline polyol ismannitol having a median particle size of ≦40 micrometers, specificallyabout 1 to about 35 micrometers, and yet more specifically about 10 toabout 30 micrometers as measured by laser light diffraction techniques.

In several embodiments, chewy confectionery compositions can be preparedwithout the use of a fondant when sufficient amounts of crystallinepolyols are used to promote graining of the confectionery composition.In one embodiment, the crystalline polyol, such as those previouslydescribed, is chosen so that at least a substantial portion of thecrystalline polyol has very small particle size to provide a grainedconfectionery product with a smooth mouthfeel. In one embodiment, thecrystalline polyol is mannitol having crystals of an average length of≦30 micrometers as determined by microscopic analysis, specificallyhaving crystals of an average length of about 1 to about 25 micrometers.

In one embodiment, the chewy confectionery produced without a fondant,but with a crystalline polyol having a very small particle size, isprepared using a high energy mixer such as a sigma mixer to ensure achewy product exhibiting minimal cold flow is produced.

In an embodiment, a fondant is employed to prepare a chewy confectioneryat the start of a continuous process using a high energy mixer, but issubsequently not used once the process continuously has some earliermaterial and later material in the mixer at the same time allowing theearlier material to grain the later material.

A wide variety of one or more conventional additives can be used as anadditional ingredient present in the confectionary composition,including fats, oils, texturizing agents, emulsifiers, food acids,additional sweeteners, high intensity sweeteners, flavor modulators orpotentiators, flavors, coloring agents, medicaments, oral care agents,throat care agents, breath fresheners, mineral adjuvants, bulkingagents, acidulants, buffering agents, sensates (e.g., warming agents,cooling agents, tingling agents, effervescent agents), thickeners, mouthmoisteners, flavor enhancing composition, antioxidants (e.g., butylatedhydroxytoluene (BHT), butylated hydroxyanisole (BHA), or propylgallate), preservatives, functional ingredients (e.g., a breathfreshener, a dental care component, an active, an herbal, aneffervescing system, an appetite suppressor, a vitamin, a micronutrient,a mouth moistening component, a throat care component, an energyboosting agent, a concentration boosting agent), a gas, an abrasive,particles of a second confectionery, a mixture thereof, and the like.Some of these additives can serve more than one purpose within theconfectionery composition. Furthermore, some of these additives can beat least partially encapsulated.

In one embodiment, the additional ingredient is combined with the baseportion prior to the introduction of the fondant portion.

In another embodiment, the additional ingredient is added with or afterthe introduction of the fondant portion to the base portion.

In yet another embodiment, the additional ingredient is an optionalcomponent of the base portion.

The confectionery composition may further comprise a type and amount oftexturizing agent to provide a range of desired texture characteristicsto the finished confectionery products, from a soft and pliable chewycomposition to a hard and friable material. When higher amounts of thetexturizing agent such as gelatin is used in a chewy confectionerycomposition, the composition has more body and tends to exhibit lesscold flow shape deformation when prepared into multilayered formats.

The texturizing agent can be selected from the group consisting of agelatin (pork, beef, etc.), albumin, other hydrocolloid material such asnatural gums, a modified starch, a cellulose (including polydextrose), ananoclay, and a combination thereof.

The gel strength of the gelatin can be greater than or equal to about125 bloom, specifically greater than or equal to about 200 bloom, andmore specifically from about 130 bloom to about 250 bloom.

In one embodiment, a powdered gelatin is used to prepare a chewyconfectionery composition in lieu of a portion of dissolved gelatin inwater. Use of the powdered gelatin allows for the incorporation oflarger amounts of gelatin without adding additional water into thecomposition.

Exemplary hydrocolloid materials include pectin, gum arabic, acacia gum,alginates, agar, carageenans, guar gum, xanthan gum, locust bean gum,gelatin, gellan gum, galactomannans, tragacanth gum, karaya gum,curdlan, konjac, chitosan, xyloglucan, beta glucan, furcellaran, gumghatti, tamarin, and bacterial gums.

When used, the amount of texturizing agent, specifically gelatin, in theconfectionery composition can be about 0.5 to about 3.0% w/w,specifically about 1.0 to about 2.5% w/w, and more specifically about1.5 to about 2.0% w/w of the confectionery composition.

The confectionery composition may further contain an oil or fat.Suitable oils and fats for use in the confectionery compositions includepartially or fully hydrogenated vegetable or animal fats, such ascoconut oil, corn oil, cottonseed oil, palm kernel oil, peanut oil,sesame oil, soy bean oil, beef tallow, and lard, among others, as wellas cocoa butter, milk fat, a glyceride, and the like.

The oil or fat of the confectionery composition can contain both transfatty acids, non-trans fatty acids, or a combination thereof. In oneembodiment, the oil or fat is free of trans fatty acids.

In one embodiment, the iodine value of the fat/oil can be about 10 orless, specifically 5 or less. In another embodiment, the iodine value ofthe fat/oil can be about 45 to about 55, specifically about 48 to about53. Within this embodiment, the fat/oil may contain monounsaturatedfatty acids.

The amount of oil/fat present in the confectionery composition can beabout 2.0 to about 6.0% w/w, specifically about 3.0 to about 5.0% w/w ofthe confectionery composition.

In one embodiment, a chewy confectionery composition contains an oil/fathaving a melting temperature similar to body temperature to allow forgood release of flavor and good chew texture when the confectionerycomposition is consumed. The melting temperature can be about 35 toabout 40° C., specifically about 36 to about 39° C., and morespecifically about 37 to about 38° C.

In one embodiment, the fat/oil is palm oil, hydrogenated coconut oil,and a combination thereof.

The confectionery composition may further contain an emulsifier. Whenused in a chewy confectionery composition, the emulsifier contributes tothe degree of aeration that can be achieved in the confectionery therebycontributing to the overall body of the confectionery composition.Increased body results in minimized cold flow shape deformation of thechewy confectionery composition from multilayered format duringprocessing and storage. Suitable emulsifiers include glycerylmonostearate, lecithin, a fatty acid monoglyceride, a diglyceride,propylene glycol monostearate, and a combination thereof.

The emulsifier can be present in the confectionery composition at about0.1 to about 1.0% w/w of the confectionery composition, specificallyabout 0.15 to about 0.8, and more specifically about 0.2 to about 0.6%w/w.

In one embodiment, a specific emulsifier is a combination of lecithinand glyceryl monostearate at a ratio of lecithin to glycerylmonostearate of about 1:1 to about 1:50, specifically about 1:2 to about1:20, and more specifically about 1:5 to about 1:7.

The amount of lecithin present in a chewy confectionery composition canbe about 0.001 to about 0.1% w/w, specifically about 0.01 to about 0.06%w/w, and more specifically about 0.03 to about 0.04% w/w. The amount ofglyceryl monostearate present in a chewy confectionery composition canbe about 0.01 to about 0.7% w/w, specifically about 0.1 to about 0.5%w/w, and more specifically about 0.2 to about 0.4% w/w.

In one embodiment, the confectionery composition comprises an emulsifierand a texturizing agent, wherein the ratio of the total amount ofemulsifier to the total amount of texturizing agent is about 1:6 toabout 1:9.

The confectionery composition may further include a food acid or saltthereof. Exemplary food acids and food acid salts include acetic acid,adipic acid, ascorbic acid, butyric acid, citric acid, formic acid,fumaric acid, glyconic acid, lactic acid, phosphoric acid, malic acid,oxalic acid, succinic acid, tartaric acid, and a combination thereof,and alkali metal salts thereof (e.g., sodium citrate dihydrate).

In one embodiment, the confectionery composition contains two or moredifferent food acids/salts, for example citric acid and malic acid. Inone embodiment, the food acid is a combination of citric and malic acidpresent in a ratio of about 2:1, specifically about 1.5:1, and morespecifically about 1:1 citric to malic acid.

The food acid or salt thereof can be present in the confectionerycomposition in an amount of about 0.5 to about 4.0% w/w of theconfectionery composition, specifically about 1.0 to about 3.75% w/w,and yet more specifically about 1.5 to about 3.0% w/w. It has been foundthat high levels of food acid provides an upfront flavor sensation whenthe confectionery composition is consumed, and specifically whenformatted as a multilayered confectionery comprising a chewing gumlayer.

A “high intensity sweetener” as used herein means agents having asweetness greater than the sweetness of sucrose. In some embodiments, ahigh intensity sweetener has a sweetness that is at least 100 times thatof sugar (sucrose) on a per weight basis, specifically at least 500times that of sugar on a per weight basis. In one embodiment the highintensity sweetener is at least 1,000 times that of sugar on a perweight basis, more specifically at least 5,000 times that of sugar on aper weight basis. The high intensity sweetener can be selected from awide range of materials, including water-soluble sweeteners,water-soluble artificial sweeteners, water-soluble sweeteners derivedfrom naturally occurring water-soluble sweeteners, dipeptide basedsweeteners, and protein based sweeteners. Combinations comprising one ormore sweeteners or one or more of the foregoing types of sweeteners canbe used. Without being limited to particular sweeteners, representativecategories and examples include:

water-soluble sweetening agents such as dihydrochalcones, monellin,steviosides, rebaudiosides, glycyrrhizin, dihydroflavenol, monatin, andL-aminodicarboxylic acid aminoalkenoic acid ester amides, such as thosedisclosed in U.S. Pat. No. 4,619,834, and a combination thereof;

water-soluble artificial sweeteners such as soluble saccharin salts,i.e., sodium or calcium saccharin salts, cyclamate salts, acesulfamesalts, such as the sodium, ammonium or calcium salt of3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide, the potassiumsalt of 3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide(Acesulfame-K), the free acid form of saccharin, and a combinationthereof;

dipeptide based sweeteners, for example the L-aspartic acid derivedsweeteners such as L-aspartyl-L-phenylalanine methyl ester (Aspartame)and materials described in U.S. Pat. No. 3,492,131,L-alpha-aspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)-D-alaninamidehydrate (Alitame), methyl esters of L-aspartyl-L-phenylglycerine andL-aspartyl-L-2,5-dihydrophenyl-glycine,L-aspartyl-2,5-dihydro-L-phenylalanine;L-aspartyl-L-(1-cyclohexen)-alanine, neotame, and a combination thereof;

water-soluble sweeteners derived from naturally occurring water-solublesweeteners, such as steviosides and stevia derived compounds such as butnot limited to steviol glycosides such as rebaudiocides includingrebaudiocide A, and the like, lo han quo and lo han quo derivedcompounds such as iso-mogroside V and the like, chlorinated derivativesof ordinary sugar (sucrose), e.g., chlorodeoxysugar derivatives such asderivatives of chlorodeoxysucrose or chlorodeoxygalactosucrose, known,for example, under the product designation of Sucralose; examples ofchlorodeoxysucrose and chlorodeoxygalactosucrose derivatives include butare not limited to: 1-chloro-1′-deoxysucrose;4-chloro-4-deoxy-alpha-D-galactopyranosyl-alpha-D-fructofuranoside, or4-chloro-4-deoxygalactosucrose;4-chloro-4-deoxy-alpha-D-galactopyranosyl-1-chloro-1-deoxy-beta-D-fructo-furanoside,or 4,1′-dichloro-4,1′-dideoxygalactosucrose;1′,6′-dichloro1′,6′-dideoxysucrose;4-chloro-4-deoxy-alpha-D-galactopyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-fructofuranoside,or 4,1′,6′-trichloro-4,1′,6′-trideoxygalactosucrose;4,6-dichloro-4,6-dideoxy-alpha-D-galactopyranosyl-6-chloro-6-deoxy-beta-D-fructofuranoside,or 4,6,6′-trichloro-4,6,6′-trideoxygalactosucrose;6,1′,6′-trichloro-6,1′,6′-trideoxysucrose;4,6-dichloro-4,6-dideoxy-alpha-D-galacto-pyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-fructofuranoside,or 4,6,1′,6′-tetrachloro-4,6,1′,6′-tetradeoxygalacto-sucrose;4,6,1′,6′-tetradeoxy-sucrose, and a combination thereof;

protein based sweeteners such as thaumaoccous danielli, talin, and acombination thereof; and

amino acid based sweeteners.

The high intensity sweetener can be used in a variety of distinctphysical forms, for example those known in the art to provide an initialburst of sweetness and/or a prolonged sensation of sweetness. Withoutbeing limited thereto, such physical forms include free forms (e.g.,spray dried or powdered), beaded forms, encapsulated forms, and acombination thereof.

A sweet taste in the confectionery can come from flavor modulators orpotentiators and/or from flavorants as well as from sweeteners. Flavorpotentiators can consist of materials that intensify, supplement, modifyor enhance the taste or aroma perception of an original material withoutintroducing a characteristic taste or aroma perception of their own.Flavor modulators can impart a characteristic of their own thatcomplements or negates a characteristic of another component. In someembodiments, flavor modulators or potentiators are designed tointensify, supplement, modify, or enhance the perception of flavor,sweetness, tartness, umami, kokumi, saltiness and combinations thereofcan be included. Thus, the addition of flavor modulators or potentiatorscan impact the overall taste of the comestible. For example, flavors canbe compounded to have additional sweet notes by the inclusion of flavormodulators or potentiators, such as vanilla, vanillin, ethyl maltol,furfual, ethyl propionate, lactones, and a combination thereof.

Exemplary flavor modulators or potentiators include monoammoniumglycyrrhizinate, licorice glycyrrhizinates, citrus aurantium,alapyridaine, alapyridaine(N-(1-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol) inner salt,miraculin, curculin, strogin, mabinlin, gymnemic acid, cynarin,glupyridaine, pyridinium-betain compounds, neotame, thaumatin,neohesperidin dihydrochalcone, tagatose, trehalose, maltol, ethylmaltol, vanilla extract, vanilla oleoresin, vanillin, sugar beet extract(alcoholic extract), sugarcane leaf essence (alcoholic extract),compounds that respond to G-protein coupled receptors (T2Rs and T1Rs),and a combination thereof. In some embodiments, sugar acids, sodiumchloride, potassium chloride, sodium acid sulfate, and a combinationthereof are used. In other embodiments, glutamates such as monosodiumglutamate, monopotassium glutamate, hydrolyzed vegetable protein,hydrolyzed animal protein, yeast extract, and a combination thereof areincluded. Further examples include adenosine monophosphate (AMP),glutathione, and nucleotides such as inosine monophosphate, disodiuminosinate, xanthosine monophosphate, guanylate monophosphate, and acombination thereof. Further examples of flavor potentiator compositionsthat impart kokumi are also included in U.S. Pat. No. 5,679,397 toKuroda et al.

The amount of flavor modulators, flavor potentiators, and flavorantsused herein can be a matter of preference subject to such factors as thetype of final comestible product composition, the individual flavor, theconfectionary base employed, and the strength of flavor desired. Thus,the amount of flavoring can be varied in order to obtain the resultdesired in the final product and such variations are within thecapabilities of those skilled in the art without the need for undueexperimentation.

Flavorants that can be used include those artificial or natural flavorsknown in the art, for example synthetic flavor oils, natural flavoringaromatics and/or oils, oleoresins, extracts derived from plants, leaves,flowers, fruits, and the like, and a combination thereof. Nonlimitingrepresentative flavors include oils such as spearmint oil, cinnamon oil,oil of wintergreen (methyl salicylate), peppermint oil, clove oil, bayoil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, oil ofnutmeg, allspice, oil of sage, mace, oil of bitter almonds, cassia oil,and citrus oils including lemon, orange, lime, grapefruit, vanilla,fruit essences, including apple, pear, peach, grape, strawberry,raspberry, blackberry, cherry, plum, pineapple, apricot, banana, melon,tropical fruit, mango, mangosteen, pomegranate, papaya, honey lemon, andthe like, and a combination thereof. Specific flavorants are mints suchas peppermint, spearmint, artificial vanilla, cinnamon derivatives, andvarious fruit flavors.

Other types of flavorants include various aldehydes and esters such ascinnamyl acetate, cinnamaldehyde, citral diethylacetal, dihydrocarvylacetate, eugenyl formate, p-methylamisol, acetaldehyde (apple),benzaldehyde (cherry, almond), anisic aldehyde (licorice, anise),cinnamic aldehyde (cinnamon), citral, i.e., alpha-citral (lemon, lime),neral, i.e., beta-citral (lemon, lime), decanal (orange, lemon), ethylvanillin (vanilla, cream), heliotrope, i.e., piperonal (vanilla, cream),vanillin (vanilla, cream), alpha-amyl cinnamaldehyde (spicy fruityflavors), butyraldehyde (butter, cheese), valeraldehyde (butter,cheese), citronellal (modifies, many types), decanal (citrus fruits),aldehyde C-8 (citrus fruits), aldehyde C-9 (citrus fruits), aldehydeC-12 (citrus fruits), 2-ethyl butyraldehyde (berry fruits), hexenal,i.e., trans-2 (berry fruits), tolyl aldehyde (cherry, almond),veratraldehyde (vanilla), 2,6-dimethyl-5-heptenal, i.e., melonal(melon), 2,6-dimethyloctanal (green fruit), and 2-dodecenal (citrus,mandarin).

The flavoring agent can be used in liquid or solid form. When used insolid (dry) form, suitable drying means such as spray drying the oil canbe used. Alternatively, the flavoring agent can be encapsulated,absorbed onto water soluble materials by means known in the art, forexample cellulose, starch, sugar, maltodextrin, gum arabic, and thelike. In some embodiments, the flavoring agents can be used in physicalforms effective to provide an initial burst of flavor or a prolongedsensation of flavor.

Sensate compounds can include cooling agents, warming agents, tinglingagents, effervescent agents, and combinations thereof. Coolants areadditives that provide a cooling or refreshing effect in the mouth, inthe nasal cavity, or on skin. For example, among the useful coolingagents are included menthane, menthone, ketals, menthone ketals,menthone glycerol ketals, substituted p-menthanes, acyclic carboxamides,mono menthyl glutarate, substituted cyclohexanamides, substitutedcyclohexane carboxamides, substituted ureas and sulfonamides,substituted menthanols, hydroxymethyl and hydroxymethyl derivatives ofp-menthane, 2-mercapto-cyclo-decanone, hydroxycarboxylic acids with 2-6carbon atoms, cyclohexanamides, menthyl acetate, menthyl salicylate,N,2,3-trimethyl-2-isopropyl butanamide (WS-23),N-ethyl-2,2-diisopropylbutanamide, N-ethyl-p-menthane-3-carboxamide(WS-3), ethyl ester ofN-[[5-methyl-2-(1-methylethyl)cyclohexyl]carbonyl]glycine (WS5), as wellas the substantially pure ethyl ester ofN-[[5-methyl-2-(1-methylethyl)cyclohexyl]carbonyl]glycine as disclosedin U.S. Pat. No. 7,189,760 to Erman, et al which is incorporated in itsentirety herein by reference, isopulegol, menthyloxy propane diol,3-(1-menthoxy)propane-1,2-diol, 3-(1-menthoxy)-2-methylpropane-1,2-diol,p-menthane-2,3-diol, p-menthane-3,8-diol,6-isopropyl-9-methyl-1,4-dioxaspiro[4,5]decane-2-methanol, menthylsuccinate and its alkaline earth metal salts, trimethylcyclohexanol,N-ethyl-2-isopropyl-5-methylcyclohexanecarboxamide, Japanese mint oil,peppermint oil, 3-(1-menthoxy)ethan-1-ol, 3-(1-menthoxy)propan-1-ol,3-(1-menthoxy)butan-1-ol, 1-menthylacetic acid N-ethylamide,1-menthyl-4-hydroxypentanoate, 1-menthyl-3-hydroxybutyrate,N,2,3-trimethyl-2-(1-methylethyl)-butanamide, n-ethyl-t-2-c-6nonadienamide, N,N-dimethyl menthyl succinamide, substitutedp-menthanes, substituted p-menthane-carboxamides,2-isopropanyl-5-methylcyclohexanol (from Hisamitsu Pharmaceuticals,hereinafter “isopregol”); menthone glycerol ketals (FEMA 3807, tradenameFRESCOLAT® type MGA); 3-l-menthoxypropane-1,2-diol (from Takasago, FEMA3784); and menthyl lactate; (from Haarman & Reimer, FEMA 3748, tradenameFRESCOLAT® type ML), WS-30, WS-14, Eucalyptus extract(p-Mehtha-3,8-Diol), Menthol (its natural or synthetic derivatives),Menthol PG carbonate, Menthol EG carbonate, Menthol glyceryl ether,N-tertbutyl-p-menthane-3-carboxamide, P-menthane-3-carboxylic acidglycerol ester, Methyl-2-isopryl-bicyclo (2.2.1), Heptane-2-carboxamide;Menthol methyl ether, menthyl pyrrolidone carboxylate;2,5-dimethyl-4-(1-pyrrolidinyl)-3(2H)-furanone; cyclic α-keto enamines,cyclotene derivatives such as cyclopentenes including3-methyl-2-(1-pyrrolidinyl)-2-cyclopenten-1-one and5-methyl-2-(1-pyrrolidinyl)-2-cyclopenten-1-one, compounds of theformula:

wherein B is selected from H, CH3, C2H5, OCH3, OC2H5; and OH; andwherein A is a moiety of the formula-CO-D, wherein D is selected fromthe following moieties: (i) —NR1R2, wherein R′ and R2 are independentlyselected from H and C1-C8 straight or branched-chain aliphatic,alkoxyalkyl, hydroxyalkyl, araliphatic and cycloalkyl groups, or R1 andR2 together with the nitrogen atom to which they are attached form partof an optionally-substituted, five- or six-membered heterocyclic ring;(ii) —NIICH2COOCH2CH3, —NHCH2CONH2, —NHCH2CH2OCH3, —NHCH2CH2OH,—NHCH2CH(OH)CH2OH and (iii) a moiety selected from the group consistingof:

as disclosed in PCT Patent Application WO2006/125334 to Bell et al whichis incorporated in its entirety herein by reference, among others. Othercompounds include the alpha-keto enamines disclosed in U.S. Pat. No.6,592,884 to Hofmann et al which is incorporated in its entirety hereinby reference. These and other suitable cooling agents are furtherdescribed in the following U.S. patents, all of which are incorporatedin their entirety by reference hereto: U.S. Pat. Nos. 4,230,688;4,032,661; 4,459,425; 4,178,459; 4,296,255; 4,136,163; 5,009,893;5,266,592; 5,698,181; 6,277,385; 6,627,233; 7,030,273. Still othersuitable cooling agents are further described in the following U.S.patent applications, all of which are incorporated in their entirety byreference hereto: U.S. 2005/0222256; 2005/0265930.

Warming components can be selected from a wide variety of compoundsknown to provide the sensory signal of warming to the user. Thesecompounds offer the perceived sensation of warmth, particularly in theoral cavity, and often enhance the perception of flavors, sweeteners andother organoleptic components. Among the useful warming compoundsincluded are vanillyl alcohol n-butylether (TK-1000) supplied byTakasago Perfumary Company Limited, Tokyo, Japan, vanillyl alcoholn-propylether, vanillyl alcohol isopropylether, vanillyl alcoholisobutylether, vanillyl alcohol n-aminoether, vanillyl alcoholisoamylether, vanillyl alcohol n-hexylether, vanillyl alcoholmethylether, vanillyl alcohol ethylether, gingerol, shogaol, paradol,zingerone, capsaicin, dihydrocapsaicin, nordihydrocapsaicin,homocapsaicin, homodihydrocapsaicin, ethanol, isopropol alcohol,iso-amylalcohol, benzyl alcohol, glycerine, and a combination thereof.

In some embodiments, tingling agents may be employed to provide atingling, stinging or numbing sensation to the user. Tingling agentsinclude, but are not limited to: Jambu Oleoresin or para cress(Spilanthes sp.), in which the active ingredient is Spilanthol; Japanesepepper extract (Zanthoxylum peperitum), including the ingredients knownas Saanshool-I, Saanshool-II and Sanshoamide; perillartine;4-(1-menthoxymethyl)-2-phenyl-1,3-dioxolane; black pepper extract (pipernigrum), including the active ingredients chavicine and piperine;Echinacea extract; Northern Prickly Ash extract; trans-pellitorin, andred pepper oleoresin. In some embodiments, alkylamides extracted frommaterials such as jambu or sanshool may be included. Additionally, insome embodiments, a sensation is created due to effervescence. Sucheffervescence is created by combining an alkaline material with anacidic material, either or both of which may be encapsulated. In someembodiments, an alkaline material may include alkali metal carbonates,alkali metal bicarbonates, alkaline earth metal carbonates, alkalineearth metal bicarbonates and mixtures thereof. In some embodiments, anacidic material may include acetic acid, adipic acid, ascorbic acid,butyric acid, citric acid, formic acid, fumaric acid, glyconic acid,lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid,tartaric acid and combinations thereof. Examples of “tingling” typesensates include those disclosed in U.S. Pat. Nos. 6,780,443, 6,159,509,5,545,424, and 5,407,665, each of which is incorporated by referenceherein in its entirety.

The confectionery compositions described herein can be formulated tocomprise significant amounts of flavor not used in conventionalconfections providing an initial burst of flavor with a long lastingflavor profile. Typical amounts of flavor found in candies range from0.5 to 0.6% w/w based on the total candy weight. The candy portion ofthe confectionery composition can contain flavorants, flavor modulators,flavor potentiators, sensates, and a combination thereof in an amount ofabout 0.5 to about 3.0% w/w, specifically about 0.75 to about 2.0% w/wof the candy composition or more. Processing difficulties arise whenflavorants are added to the base portion in amounts greater than can beincorporated quick enough to prevent the flavorant from running off thecandy mass and remaining on mixing equipment. It has been found thatflavorants, particularly oily flavorants, tend to resist incorporationinto the candy mass when added in large amounts including amountsgreater than about 0.5% w/w of the candy composition. Particularprocessing techniques were developed to overcome the difficulty inincorporating large amounts of flavors by incorporating flavorants intothe fondant or creating a food acid/flavorant premix which issubsequently incorporated into the base portion.

In one embodiment, the fondant comprises flavorants, flavor modulators,flavor potentiators, sensates, and a combination thereof to provide highlevels of flavor in the sugar-free confectionery composition. The amountof flavorant present in the fondant can be about 0.01 to about 5.0% w/wof the fondant, specifically about 1.0 to about 4.0% w/w, and morespecifically about 2.0 to about 3.0% w/w.

In a particular embodiment, the flavorants, flavor modulators, flavorpotentiators, sensates, and a combination thereof is combined with anemulsifier and mixed with the fondant prior to introducing the fondantto the base portion. Exemplary emulsifiers are those previouslydiscussed, specifically lecithin. The amount of flavorants, etc. whichis combined with the emulsifier can be about 1.0 to about 11.25% w/w,specifically about 2.0 to about 7.5% w/w, and more specifically about4.5% w/w based on the total weight of the fondant. The amount ofemulsifier which is combined with the flavorants, etc. can be about 0.02to about 0.5% w/w, specifically about 0.4 to about 0.25% w/w, and morespecifically about 0.1% w/w based on the total weight of the fondant.

In another embodiment, a food acid/flavorant premix is prepared andsubsequently added to the base portion to achieve high levels offlavorant in the final composition. The premix can be prepared by mixingan excess amount of food acid by weight to an amount of flavorant toform a paste, specifically about 20:1, more specifically about 10:1, yetmore specifically about 5:1, and still more specifically about a 1:1weight ratio of food acid to flavorant. The flavorant is absorbed by thefood acid resulting in the minimization of flash off of flavor andminimization of flavor loss during mixing as discussed above.

To provide an upfront cooling, warming or tingling sensation, theconfectionery composition, when formatted into multilayeredconfectionery comprising a chewing gum portion, a sensate in an amountof about 0.8 to about 3.0% w/w, specifically about 1.0 to about 2.0% w/wof the confectionery composition (candy) or more.

In one embodiment, the sugar-free candy portion contains small amountsof spray-dried flavorants, specifically less than 10% w/w of the totalflavorant is spray-dried flavorant, more specifically is essentiallyfree of spray-dried flavorant, and yet more specifically free ofspray-dried flavorant. Spray-dried flavorants often contain othermaterials such as maltodextrin, starch, or cellulose, in addition to theflavor, which can affect the balance for crystallization of the polyolin the candy portion making it difficult to achieve the desiredgraining/texture consistency, and can contribute to flavors that are notas clean.

Coloring agents (colors, colorants, colorings) can be used in amountseffective to produce a desired color for the confectionery composition.Suitable coloring agents include pigments, which can be incorporated inamounts up to about 6% w/w of the composition. For example, titaniumdioxide can be incorporated in amounts up to about 2% w/w, andspecifically less than about 1% w/w by weight of the composition.Suitable coloring agents also include natural food colors and dyessuitable for food, drug, and cosmetic applications. Suitable colorsinclude annatto extract (E160b), bixin, norbixin, astaxanthin,dehydrated beets (beet powder), beetroot red/betanin (E162), ultramarineblue, canthaxanthin (E161g), cryptoxanthin (E161c), rubixanthin (E161d),violanxanthin (E161e), rhodoxanthin (E161f), caramel (E150(a-d)),β-apo-8′-carotenal (E160e), β-carotene (E160a), alpha carotene, gammacarotene, ethyl ester of beta-apo-8 carotenal (E160f), flavoxanthin(E161a), lutein (E161b), cochineal extract (E120), carmine (E132),carmoisine/azorubine (E122), sodium copper chlorophyllin (E141),chlorophyll (E140), toasted partially defatted cooked cottonseed flour,ferrous gluconate, ferrous lactate, grape color extract, grape skinextract (enocianina), anthocyanins (E163), haematococcus algae meal,synthetic iron oxide, iron oxides and hydroxides (E172), fruit juice,vegetable juice, dried algae meal, tagetes (Aztec marigold) meal andextract, carrot oil, corn endosperm oil, paprika, paprika oleoresin,phaffia yeast, riboflavin (E101), saffron, titanium dioxide, turmeric(E100), turmeric oleoresin, amaranth (E123), capsanthin/capsorbin(E160c), lycopene (E160d), FD&C blue #1, FD&C blue #2, FD&C green #3,FD&C red #3, FD&C red #40, FD&C yellow #5 and FD&C yellow #6, tartrazine(E102), quinoline yellow (E104), sunset yellow (E110), ponceau (E124),erythrosine (E127), patent blue V (E131), titanium dioxide (E171),aluminium (E173), silver (E174), gold (E175), pigment rubine/litholrubine BK (E180), calcium carbonate (E170), carbon black (E153), blackPN/brilliant black BN (E151), green S/acid brilliant green BS (E142),and a combination thereof. In some embodiments, certified colors caninclude FD&C aluminum lakes, and a combination thereof. A fullrecitation of all FD& C colorants and their corresponding chemicalstructures may be found in the Kirk-Othmer Encyclopedia of ChemicalTechnology, 4th Edition, in volume 1 at pages 492-494, which text isincorporated herein by reference.

Coloring agents can also include food grade glitter which can beincorporated into the confectionery or adhered to a surface. The edibleglitter can include a food grade colorant and a carrier such as a sugar,a sugar polyol, a disaccharide, a polysaccharide, a hydrocolloidmaterial, or a combination thereof. Exemplary glitter includes thecommercially available Edible Glitter™ from Watson Inc. of West Haven,Conn.

The coloring agent can include food grade pearlescent pigments preparedfrom mica optionally coated with titanium dioxide, iron oxide, and thelike.

Exemplary breath fresheners include to zinc citrate, zinc acetate, zincfluoride, zinc ammonium sulfate, zinc bromide, zinc iodide, zincchloride, zinc nitrate, zinc fluorosilicate, zinc gluconate, zinctartarate, zinc succinate, zinc formate, zinc chromate, zinc phenolsulfonate, zinc dithionate, zinc sulfate, silver nitrate, zincsalicylate, zinc glycerophosphate, copper nitrate, chlorophyll, copperchlorophyll, chlorophyllin, hydrogenated cottonseed oil, chlorinedioxide, beta cyclodextrin, zeolite, silica-based material, carbon-basedmaterial, enzymes such as laccase, and a combination thereof. Breathfresheners can include essential oils as well as various aldehydes andalcohols. Essential oils used as breath fresheners can include oils ofspearmint, peppermint, wintergreen, sassafras, chlorophyll, citral,geraniol, cardamom, clove, sage, carvacrol, eucalyptus, cardamom,magnolia bark extract, marjoram, cinnamon, lemon, lime, grapefruit,orange, and a combination thereof. Aldehydes such as cinnamic aldehydeand salicylaldehyde can be used. Additionally, chemicals such asmenthol, carvone, iso-garrigol, and anethole can function as breathfresheners.

Exemplary mouth moisteners include saliva stimulators such as acids andsalts including acetic acid, adipic acid, ascorbic acid, butyric acid,citric acid, formic acid, fumaric acid, glyconic acid, lactic acid,phosphoric acid, malic acid, oxalic acid, succinic acid, and tartaricacid. Mouth moisteners can include hydrocolloid materials that hydrateand can adhere to oral surface to provide a sensation of mouthmoistening. Hydrocolloid materials can include naturally occurringmaterials such as plant exudates, seed gums, and seaweed extracts orthey can be chemically modified materials such as cellulose, starch, ornatural gum derivatives. Furthermore, hydrocolloid materials can includepectin, gum arabic, acacia gum, alginates, agar, carageenans, guar gum,xanthan gum, locust bean gum, gelatin, gellan gum, galactomannans,tragacanth gum, karaya gum, curdlan, konjac, chitosan, xyloglucan, betaglucan, furcellaran, gum ghatti, tamarin, and bacterial gums. Mouthmoisteners can include modified natural gums such as propylene glycolalginate, carboxymethyl locust bean gum, low methoxyl pectin, and acombination thereof. Modified celluloses can be included such asmicrocrystalline cellulose, carboxymethlcellulose (CMC), methylcellulose(MC), hydroxypropylmethylcellulose (HPCM), hydroxypropylcellulose (MPC),and a combination thereof.

Similarly, humectants, which can provide a perception of mouthhydration, can be included. Such humectants can include glycerol,sorbitol, polyethylene glycol, erythritol, xylitol, and a combinationthereof. Additionally, in some embodiments, fats can provide aperception of mouth moistening. Such fats can include medium chaintriglycerides, vegetable oils, fish oils, mineral oils, and acombination thereof.

Suitable acidulants illustratively include acetic, citric, fumaric,hydrochloric, lactic and nitric acids as well as sodium citrate, sodiumbicarbonate and carbonate, sodium or potassium phosphate and magnesiumoxide, potassium metaphosphate, sodium acetate, and a combinationthereof.

Exemplary buffering agents include sodium bicarbonate, sodium phosphate,sodium hydroxide, ammonium hydroxide, potassium hydroxide, sodiumstannate, triethanolamine, citric acid, hydrochloric acid, sodiumcitrate, and a combination thereof.

The buffering agent may be present in the sugar-free candy portion in anamount up to 2.0% w/w based on the total weight of the sugar-free candyportion, specifically about 0.01 to about 1.5% w/w, more specificallyabout 0.1 to about 1.3% w/w, and yet more specifically about 0.5 toabout 1.0% w/w.

Suitable oral care agents include breath fresheners, tooth whiteners,antimicrobial agents, tooth mineralizers, tooth decay inhibitors,topical anesthetics, mucoprotectants, stain removers, oral cleaning,bleaching agents, desensitizing agents, dental remineralization agents,antibacterial agents, anticaries agents, plaque acid buffering agents,surfactants and anticalculus agents, and a combination thereof.

Throat care or throat-soothing ingredients include analgesics,antihistamines, anesthetics, demulcents, mucolytics, expectorants,antitussive, and antiseptics. In some embodiments, throat soothingagents such as honey, propolis, aloe vera, glycerine, menthol and acombination thereof.

Medicaments can be included in the confectionery or chewing gumcomposition. Nonlimiting illustrative categories and specific examplesinclude antihistamines, decongestants (sympathomimetics), antitussives(cough suppressants), anti-inflammatories, homeopathic agents,expectorants, anesthetics, demulcents, analgesics, anticholinergics,throat-soothing agents, antibacterial agents, antiviral agents,antifungal agents, antacids, antinauseants, caffeine, chemotherapeutics,diuretics, psychotherapeutic agents, cardiovascular agents, variousalkaloids, laxatives, appetite suppressants, ACE-inhibitors,anti-asthmatics, anti-cholesterolemics, anti-depressants, anti-diarrheapreparations, anti-hypertensives, anti-lipid agents, acne drugs, aminoacid preparations, anti-uricemic drugs, anabolic preparations, appetitestimulants, bone metabolism regulators, contraceptives, endometriosismanagement agents, enzymes, erectile dysfunction therapies such assildenafil citrate, fertility agents, gastrointestinal agents,homeopathic remedies, hormones, motion sickness treatments, musclerelaxants, osteoporosis preparations, oxytocics, parasympatholytics,parasympathomimetics, prostaglandins, respiratory agents, sedatives,smoking cessation aids such as bromocryptine or nicotine, tremorpreparations, urinary tract agents, anti-ulcer agents, anti-emetics,hyper- and hypo-glycemic agents, thyroid and anti-thyroid preparations,terine relaxants, erythropoietic drugs, mucolytics, DNA and geneticmodifying drugs, and nutritional supplements, including nutraceuticals,micronutrients, vitamins and co-enzymes. The pharmaceutically acceptablesalts and prodrugs of the medicaments are also included unless specifiedotherwise. Some of these medicaments can serve more than one purpose.Combinations of the foregoing types of optional medicaments can be used.Two or more medicaments that have activity against the same or differentsymptoms can be used together in a combination.

In one embodiment, the confectionery composition comprises abrasivessuch as sugar polyol particles (e.g., isomalt particles as disclosed inU.S. Pat. No. 7,300,679 incorporated herein by reference), silicas, andthe like.

In one embodiment, the confectionery composition comprises particles ofa second confectionery such as a chewy candy, a crunchy candy, a lowboiled candy, a hard boiled, a fondant, a caramel, a jelly, a gummy, anougat, a fruit leather, a nut paste, chocolate, fudge, and acombination thereof.

In another embodiment, the confectionery composition comprises particlesof hard boiled candy incorporated within the matrix of the confectionerycomposition which is itself not a hard boiled candy. In one embodiment,particles of gasified hard candy (e.g., “pop rocks” type of candyprepared by injecting compressed (600 PSI) carbon dioxide gas into aboiled candy mixture) is incorporated into a chewy confectionerycomposition. The particles may be coated with chewing gum-tolerantpolymeric material as a moisture barrier to maintain the integrity ofthe compressed gas until the product is consumed. Such a coating is alsosuitable for coating and protecting any moisture sensitive ingredients,for example food acids, medicaments, oral care ingredients, throat careor throat-soothing ingredients, buffering agents, breath fresheners, andthe like. Exemplary gum-tolerant polymeric material includes non-toxicvinyl polymers such as polyvinyl acetate, and the like.

In one embodiment, the confectionery composition is a chewy composition.In another embodiment, the confectionery composition is a crunchycomposition. The level of chewiness or crunchiness of the confectionerycomposition is modulated by the amount of moisture present coupled withthe type and degree of sugar polyol crystallization. Typically, loweramounts of moisture result in a harder texture, while higher amounts ofmoisture result in a softer texture. The cook temperature used toprepare the confectionery composition determines the moisture contentand thus determines the texture of crunchy/chewy and stand up/body. Morediscussion of cook temperature is provided herein.

The type of crystallization also contributes to the overall texture ofthe product. Uniform planes of crystallization result in a crunchierproduct, while localized crystal formation will provide a product thatis less crunchy. Additionally, the degree of crystallization affects theconfectionery composition's texture. Generally, the higher the degree ofcrystallization i.e. the more grained the product is, the softer thebite. In some embodiments there can be an interaction between the typeand degree of crystallization. For example, a high degree of uniformplanes of crystallization will result in a product that is crunchierthan a low degree of uniform planes of crystallization. For anotherexample, a high degree of localized crystal formation will provide aproduct with little or no crunch and a softer bite while a low degree oflocalized crystal formation will provide a product that may have somecrunch and is chewier. Thus, by controlling the moisture content and thetype and degree of crystallization in the final confectionery product, arange of textures can be obtained from chewy to crunchy/crispy.

In several embodiments, the type of crystallization observed islocalized crystal formation of the sugar polyols. Use of certain typesof sugar polyol will result in more or less crystallization. Forexample, use of hydrogenated starch hydrolysate syrup is less prone tocrystallization as compared to mannitol, which tends to provideconfectionery products with a higher degree of crystallinity.

In several embodiments, a fondant is used to modulate the graining ofthe confectionery composition to obtain a chewy or crunchy texture asthe fondant can impart a degree of crystallinity to the product. In lieuof the fondant, crystalline powder material such as a crystalline sugarpolyol can be added to the confectionery composition as acrystallization promoter to impart a degree of crystallinity. In analternative embodiment, crystallinity can be introduced into theconfectionery composition by the use of cooking kettles or processingequipment containing residual particulate material such as crystallinesugar polyols.

In one embodiment, a chewy confectionery composition is prepared havinga balance of properties to result in a stable layer in the multilayeredcompositions. The chewy composition exhibits sufficient body so that itdoes not exhibit cold flow shape deformation and “ooze” from themultilayered compositions, thereby maintaining visually distinctportions of a confectionery component and adjacent layers ofconfectionery, e.g., chewing gum over time. Further embodiments of thechewy confectionery results in a chewy texture without converting into acrunchy texture over time.

The chewy confectionery can exhibit a body/hardness, density, orviscosity suitable for use in multilayered compositions. It is knownthat the viscosity of sugar free confections tend to be lower thancorresponding sugar matrices making sugar free confections moredifficult to process and requiring more “body” to withstand pressures ofadjacent layers in a multilayerd format.

The confectionery composition generally has a moisture content of nomore than about 12% w/w, specifically no more than about 6.0% w/w of theconfectionery. In one embodiment, a chewy confectionery composition hasa moisture content of about 6.0 to about 8.0% w/w, specifically about6.3 to about 7.5% w/w, and more specifically about 6.5 to about 7.0%w/w. In another embodiment, a crunchy confectionery composition has amoisture content of about 4.0 to about 5.0% w/w of the confectionery,specifically about 4.3 to about 4.7% w/w.

In one embodiment, the final cook temperature used to prepare the chewyconfectionery composition is about 126 to about 145° C., specificallyabout 128 to about 136° C., more specifically about 130 to about 134°C., and yet more specifically about 132° C. to give a final moisturecontent of about 6 to about 7. This final cook temperature provides achewy confectionery composition having desirable chewiness with goodbody having minimal shape deformation upon processing into multilayeredformats and upon standing over time.

The confectionery composition can be prepared using a continuousprocess, a batch process, and a combination thereof. The confectionerycomposition can be prepared using conventional equipment, such as firecookers, vacuum cookers, or scraped-surface cookers (also referred to ashigh speed atmospheric cookers). The confectionery composition can beprepared by a general process of preparing a base portion by applyingheat to a mixture of sugar polyol and water to increase the solidscontent of the mixture by the removal of moisture. In anotherembodiment, base portion can be created by increasing the solids contentwithout a heat process such as by incorporating a solid sugar polyolinto an aqueous sugar polyol syrup.

Once the base portion is prepared ingredients such as fats/oils,emulsifiers, texturizing agents, colors, acids, flavors, and otheroptional ingredients can be mixed with the base. In the foregoingmethods, the additive(s) are specifically mixed for a time effective toprovide a uniform distribution of the materials, for example about 4 toabout 10 minutes.

The resulting mixture can be tempered on a cooling table and cooled toabout 40 to about 55, specifically about 45 to about 55° C. prior to theaddition of the fondant portion, if used. In embodiments where fondantis used, the fondant can be incorporated into the mixture of baseportion and other ingredients and the resulting material can be furtherworked by pulling, kneading, etc. to achieve a desired consistency.

The fondant can generally be prepared by mixing a desired sugar polyolor polyols with water. In several embodiments, the amount of water isused such that a slurry is prepared thus retaining some of thecrystalline nature of the polyol. In an alternate embodiment, the sugarpolyol and water are heated, optionally to reduce the level of water,and then allowed to cool to result in polyol crystal formation.

In one embodiment, the confectionery composition once formed is pulledfor about 4 to about 12 minutes, specifically about 6 to about 10minutes, and yet more specifically about 7 to about 9 minutes.

In one embodiment, the confectionery composition once formed is pulledfor about 8 to about 12 minutes, specifically about 9 to about 10minutes to provide a chewy confectionery composition.

In another embodiment, the confectionery composition once formed ispulled for about 2 to about 5 minutes, specifically about 3 to about 4minutes to provide a crunchy confectionery composition.

Once the composition has been properly tempered, it can be cut intoworkable portions or otherwise formed into desired shapes and sizesusing forming techniques such as are known in the art or formed intomultilayed confectionery compositions as described herein. In oneembodiment, the resulting tempered material may be allowed to stand fora period of time to allow polyol crystal formation, if desired.

The process to prepare the confectionery composition may further includegraining the confectionery by seeding or by mechanical agitation.

In another embodiment, the candy layer is prepared from a sugar-free,hard boiled candy to result in a crunchy layer of amorphous candy.Sugar-free, hard boiled candies are generally hard and essentiallyamorphous confectionery products low in moisture prepared by the removalof moisture from cooked sugar polyol syrups. Exemplary sugar polyols aredisclosed herein.

The sugar-free hard candy can contain about 0.1 to about 3 w/w % waterbased on the total weight of the hard candy, specifically about 0.2 toabout 2.5 w/w %, and more specifically about 0.5 to about 2.0 w/w %.

In general, preparation of the hard candy involves: mixing and heating,forming a melt a sugar polyol and optionally, other sugar polyols and/ora diluent such as water; cooking the melt; removing excess moisture fromthe melt; cooling the melt with mixing until the melt is a plastic-like,workable mass; while the melt is a plastic-like mass, incorporatingoptional ingredients; and forming the plastic-like mixture into adesired size and shape.

Methods known in the art of making hard confectionaries include thoseutilizing fire cookers, vacuum cookers, and scraped-surface cookers (akahigh speed atmospheric cookers).

In a suitable example of a method utilizing fire cookers, the desiredquantity of the sugar polyol is dissolved in water by heating in akettle until dissolved. Additional optional sugar polyols can be addedand cooking continued until a final temperature of about 145-165° C. isachieved. The mix is then cooled, worked as a plastic-like mass, andadmixed optional ingredients such as flavors, colorants, high-intensitysweeteners, and the like.

A suitable example of a method utilizing vacuum cookers, the sugarpolyol components are boiled at a temperature of about 125-132° C.,vacuum is applied and additional water is boiled off without extraheating. When cooking is complete, the mass is a semi-solid having aplastic-like consistency. Optional conventional additives are admixedinto the mass at this point by conventional methods.

In a suitable example of a method using scraped-surface cookers, a filmof a mixture of the sugar polyol components is spread on a heat exchangesurface and heated to about 165-170° C. within a few minutes. Thecomposition is then rapidly cooled to about 100-120° C. and worked as aplastic-like mass, mixing in any optional conventional additives.

In the foregoing methods, the cooking temperature should be sufficientlyhigh to drive water from the mix. Where vacuum is employed, lowertemperatures can typically be used. In the foregoing methods, theadditive(s) are specifically mixed for a time effective to provide auniform distribution of the materials, for example about 4 to about 10minutes. Once the composition has been properly tempered, it can be cutinto workable portions or otherwise formed into desired shapes and sizesusing forming techniques such as are known in the art.

In one embodiment, a confectionery composition comprises a base portioncomprising about 9.7 to about 10.2 w/w % mannitol, about 67.0 to about77.0% w/w % hydrogenated starch hydrolysate syrup, about 3.2 to about3.8 w/w % oil/fat having a melting temperature of about 35 to about 40°C., about 0.1 to about 0.3 w/w % glycerol monostearate, about 0.03 toabout 0.05 w/w % lecithin, colorant, about 1.0 to about 1.4 w/w % citricacid, about 0.6 to about 1.0 w/w % malic acid, about 0.5 to about 0.8w/w % flavor, and about 1.0 to about 1.6 w/w % gelatin 250 bloom; and afondant portion comprising about 4.6 to about 5.4 w/w % mannitol, about0.6 to about 1.0 w/w % water, about 1.6 to about 3.5 to about 4.2 w/w %hydrogenated starch hydrolysate syrup having a ratio of sorbitol tomaltitol of about 1:1; wherein all amounts are based on the total weightof the confectionery composition; and wherein the fondant portion andbase portion are mixed to form a sugar-free confectionery composition.

In one embodiment, the confectionery composition is a fruit leather.Fruit leathers are typically prepared from a puree of a fruit and driedto the consistency of leather. An exemplary extrudable fruit leather canbe prepared by combining corn syrup, sugar, fruit puree, starch,emulsifier, food acid and a vegetable oil, extruding and cooking themixture at about 95 to about 100° C. The fruit leather can optionallycontain a conventional additive as an additional ingredient present inthe confectionary composition as previously described herein. The fruitleather may be coextruded with a chewing gum to form multilayeredconfectionery compositions.

Pectin jelly generally comprises a sugar/glucose syrup and pectin. Thepectin jelly can optionally contain a conventional additive as anadditional ingredient present in the confectionary composition aspreviously described herein. The pectin jelly may be coextruded with achewing gum to form multilayered confectionery compositions.

Fudge can generally be prepared from condensed milk, a fat component(e.g., butter), granulated sugar, glucose syrup, and flavor. Anexemplary fudge can be prepared by combining sweet condensed milk(41.36% w/w), sugar (19.65% w/w) and butter (11.69% w/w) in a steamjacketed kettle and heating with stirring until the temperature reaches150° F. Flavor such as vanilla can be added during the mixing step.Heating is continued until the mass reaches a temperature of 238° F. atwhich point the steam is turned off and chocolate (25.85% w/w) is addedwith vigorous stirring. Next, glucose syrup (1.03% w/w) is added withstirring. The mass is cooled with stirring until it reaches atemperature of 180-190° F. and then poured onto a marble slab and workeduntil a desired crystallization/texture is reached. The fudge canoptionally contain a conventional additive as an additional ingredientpresent in the confectionary composition as previously described herein.The fudge may be coextruded with a chewing gum to form multilayeredconfectionery compositions.

In one embodiment, the multilayered confectionery contains two or morechewing gum layers comprising an elastomer, the layers can be the sameor differing compositions.

In another embodiment, the multilayered confectionery contains two ormore layers of confectionery composition, the layers can be the same ordiffering compositions.

Any number of configurations of confectionery composition and chewinggum can be prepared. Multilayered configurations include a layer ofchewing gum and a layer of confectionery composition (candy) whereineach instance of a confectionery composition layer is a chewy candy, acrunchy candy, a low boiled candy, a hard boiled candy, a fondant, acaramel, a jelly specifically a pectin jelly, a gummy, a nougat, a fruitleather, an edible film, a nut paste, chocolate, fudge, or a combinationthereof. It will be understood that a discrete multilayer product cancontain one or more types of confectionery composition particularly whenthere is more than one confectionery composition layer. Exemplarymultilayered configurations are provided in the table below.

Sandwich One layer of confectionery composition (candy) encased formatbetween two layers of chewing gum. One layer of chewing gum encasedbetween two layers of confectionery composition (candy). Two layers ofconfectionery composition (candy) encased between three layers ofchewing gum in an alternating fashion where the centermost layer andoutside layers are chewing gum. Two layers of chewing gum encasedbetween three layers of confectionery composition (candy) in analternating fashion where the centermost layer and outside layers areconfectionery composition (candy). Multiple, alternating layers ofchewing gum and confectionery composition (candy) where the outsidelayers can be chewing gum, confectionery composition (candy), or one ofeach; the total number of layers can be 3, 4, 5, 6, 7, 8, 9, 10, 11, 12,or more. Any of the sandwich formats above having a length (1), width(w), and height (h) where the center layer(s) is only visible from thesurface defined by the length and width and the surface defined by thewidth and height, where 1 > w ≧ h or 1 ≧ w > h. (See for example, FIG.1b) Any of the sandwich formats above having a length (l), width (w),and height (h) where the center layer(s) is only visible from thesurface defined by the length and height and the surface defined by thewidth and height, where 1 > w ≧ h or 1 ≧ w > h. (See for example, FIG.1a) Any of the sandwich formats above having a length (1), width (w),and height (h) where the center layer(s) is only visible from thesurface defined by the length and height and the surface defined by thelength and width, where 1 > w ≧ h or 1 ≧ w > h. (See for example, FIG.1c) Centerfill A centerfill having a shell of chewing gum and acenterfill of confectionery composition (candy). A centerfill having ashell of confectionery composition (candy) and a centerfill of chewinggum. Skeined Multiple layers of overlapping centerfilled compositionsrope compacted to a laminated format. (See generally U.S. Pat. derivedNo. 5,017,385) The number of centerfilled ropes from overlapping oneanother can be 2, 3, 4, 5, or more. center fill Skeined Multiple layersof overlapping ropes of sandwich format rope compacted to a laminatedformat. The number of sandwich derived forms overlapping one another canbe 2, 3, 4, 5, or more. from sandwich format Multi- Ropes of sandwichformat, centerfill, or individual ropes of patterned chewing gum orconfectionery composition (candy) format compacted together or embeddedone within another to produce a multipatterned product having a length(l), width (w), and height (h). (See generally, U.S. Pat. Nos. 5,538,742and 7,112,345) Ropes of sandwich format, twisted and compacted toproduce a multipatterned product having a length (l), width (w), andheight (h). (See generally, U.S. Patent Application Publication No.20070137502) Pan coated Each of the foregoing multilayeredconfigurations may be pan coated.

In one embodiment, the multilayered confectionery comprises alternatinglayers of sugar-free confectionery composition and chewing gum layers.

In one embodiment, the layers are in a laminate configuration such thateach layer is visible on all but two faces of the confectionerycomposition.

In another embodiment, the layers are in a laminate configuration suchthat each layer is visible on at least two faces of the confectionerycomposition.

In another embodiment, the layers are in a jelly roll configurationwhere all of the layers are visible from a cross section of theconfectionery.

In yet another embodiment, the layers are in discrete concentric layerswhere all of the layers are visible from a cross section of theconfectionery. The concentric layers can have any number of shapesincluding circular, square, rectangle, triangle, pentagon, hexagon,heptagon, octagon, star, animal, and the like.

In some embodiments, in order to provide a uniform mouthfeel for theconsumer, the texture of the sugar-free candy layer is substantially thesame as the texture of the gum layer. In several of these embodiments,the texture of the confectionery does not change over time so that thesugar-free candy texture at the time of manufacturing into amultilayered format is substantially the same as the texture of thesugar-free candy layer at consumption. In those embodiments using achewy confectionery composition, textures such as chewiness and hardnessare matched to the chewiness and hardness of the gum layer. In oneembodiment, a chewy confectionery composition matches the chewiness andbody of a chewing gum composition also present in a multilayeredcomposition. Furthermore, the chewy confectionery composition maintainsits chewiness and body over time such that at the time of consumption itexhibits little or no change from the chewiness and body at the time ofmanufacture of the multilayered composition.

In an alternative embodiment, the texture of the sugar-free candy layeris different from the gum layer, for example when a crunchyconfectionery composition is used for the sugar-free candy layer.Mismatching textures between the layers can provide the consumer with anew and interesting mouthfeel and sensation.

In one embodiment, the water activity of the sugar-free candy layer issubstantially the same as the water activity of the gum layer. Inanother embodiment, the water activity of the sugar-free candy layer iswithin about 10% of the water activity of the gum layer, specificallywithin about 5%, and yet more specifically within about 1%. Matching thewater activity of the various confectionery layers allows for theminimization of moisture transfer from areas of high water activity toareas of low water activity, thereby minimizing the potential fortexture changes in the confectionery layers.

In another embodiment, the water activity of the sugar-free candy layeror the gum layer is about 0.20 to about 0.60, specifically about 0.25 toabout 0.40.

The multilayered confectionery can contain any ratio of sugar-free candyto chewing gum, specifically about 1 to about 99% w/w of the sugar-freecandy layer and about 99 to about 1% w/w of the gum layer based on thecombined weight of sugar-free candy layer and gum layer, morespecifically about 20 to about 40% w/w of the sugar-free candy layer andabout 60 to about 80% w/w of the gum layer based on the combined weightof sugar-free candy layer and gum layer, and yet more specifically about25 to about 35% w/w of the sugar-free candy layer and about 65 to about75% w/w of the gum layer based on the combined weight of sugar-freecandy layer and gum layer. Within these ranges, the weight ratio of achewy sugar-free candy layer to gum layer can be about 20:80, about25:75, about 30:70, about 35:65, about 33:67, or about 50:50.

In one embodiment, the multilayered confectionery has a chewing gumlayer split into a first portion and a second portion and wherein theconfectionery comprises about 25% w/w to about 35% w/w of the sugar-freecandy layer and about 25% w/w to about 35% w/w of the first portion ofthe chewing gum layer and about 25% w/w to about 35% w/w of the secondportion of the chewing gum layer. The format can be of a sandwich formhaving the first and second portions of the chewing gum as outer layersand the sugar-free candy as the inner layer.

In one embodiment, the multilayered confectionery has a sugar-free candylayer split into a first portion and a second portion and wherein theconfectionery comprises about 25% w/w to about 35% w/w of the chewinggum layer and about 25% w/w to about 35% w/w of the first portion of thesugar-free candy layer and about 25% w/w to about 35% w/w of the secondportion of the sugar-free candy layer. The format can be of a sandwichform having the first and second portions of the sugar-free candy asouter layers and the chewing gum as the inner layer.

In one embodiment of a multilayered confectionery, a barrier layer isprovided between two adjacent layers to reduce or prevent migration ofan ingredient between the layers. The ingredient can include water,flavor, oil, color, combinations thereof, and the like. Suitablemoisture barriers include materials having a low moisture permeabilityincluding lipid-based coatings (fat, oil, wax, or a combination thereof)such as compound coating and chocolate, confectionery glazes such as theglazes containing shellac, zein, cellulose-based coatings (e.g.,methylcellulose, hydroxypropyl cellulose and the like), and the like.Exemplary moisture barriers are available under the line of productsnamed CAPOL from Centerchem, Inc. Suitable fat or oil barriers includecellulose-based coatings (e.g., methylcellulose, hydroxypropyl celluloseand the like).

The chewing gum layer generally contains an elastomer. The elastomer maybe present in a gum base which may further include a fat, an emulsifier,and optionally an additional gum base ingredient selected from the groupconsisting of a wax, a filler, an antioxidant, and a combinationthereof.

The amount of gum base employed will vary greatly depending upon variousfactors such as the type of base used, the consistency of the chewinggum desired, and the other components used in the composition to makethe final chewing gum layer. In general, the gum base will be present inamounts of about 5 wt % to about 60 wt % of the chewing gum layer,specifically about 25 wt % to about 50 wt %, more specifically about 30to about 45% w/w, and yet more specifically about 35 to about 40% w/w ofthe chewing gum layer.

Exemplary elastomers to be used in the chewing gum layer include bothnatural and synthetic elastomers and rubbers, for example, substances ofvegetable origin such as chicle, crown gum, nispero, rosadinha,jelutong, perillo, niger gutta, tunu, balata, gutta-percha, lechi-capsi,sorva, gutta kay, and the like. Synthetic elastomers such asbutadiene-styrene copolymers, polyisobutylene, isobutyleneisoprenecopolymers, polyethylene, a combination thereof, and the like are alsouseful. The gum base can include a non-toxic vinyl polymer, such aspolyvinyl acetate and its partial hydrolysate, polyvinyl alcohol, and acombination thereof. When utilized, the molecular weight of the vinylpolymer can range from about 3,000 up to and including about 94,000.Additional useful polymers include: crosslinked polyvinyl pyrrolidone,polymethylmethacrylate; copolymers of lactic acid,polyhydroxyalkanoates, plasticized ethylcellulose, polyvinylacetatephthalate and combinations thereof.

In one embodiment, the elastomer is present in an amount of about 0.2%w/w to about 15% w/w by weight of the chewing gum layer, specificallyabout 3.0% w/w to about 8.0% w/w by weight of the gum layer.

Conventional additives can be included in the gum base in effectiveamounts such as plasticizers or softeners to provide a variety ofdesirable textures and consistency properties. Because of the lowmolecular weight of these components, the plasticizers and softeners areable to penetrate the fundamental structure of the gum base making itplastic and less viscous. Suitable plasticizers and softeners includelanolin, palmitic acid, oleic acid, stearic acid, sodium stearate,potassium stearate, glyceryl triacetate, glyceryl lecithin, glycerylmonostearate, propylene glycol monostearate, acetylated monoglyceride,glycerine, and a combination thereof.

Waxes, for example, natural and synthetic waxes, hydrogenated vegetableoils, petroleum waxes such as polyurethane waxes, polyethylene waxes,paraffin waxes, microcrystalline waxes, fatty waxes, sorbitanmonostearate, tallow, propylene glycol, and the like can also beincorporated into the gum base to obtain a variety of desirable texturesand consistency properties.

When a wax is present in the gum base, it softens the polymericelastomer mixture and improves the elasticity of the gum base. The waxesemployed will have a melting point below about 60° C., and preferablybetween about 45° C. and about 55° C. The low melting wax can be aparaffin wax. The wax can be present in the gum base in an amount fromabout 6% to about 10%, and preferably from about 7% to about 9.5%, byweight of the gum base.

In addition to the low melting point waxes, waxes having a highermelting point can be used in the gum base in amounts up to about 5%, byweight of the gum base. Such high melting waxes include beeswax,vegetable wax, candelilla wax, carnuba wax, most petroleum waxes, andthe like, and mixtures thereof.

The chewing gum layer or gum base can optionally contain conventionalelastomer solvents to aid in softening the elastomer base component, forexample trepanned resins such as polymers of alpha-pinene orbeta-pinene, methyl, glycerol or pentaerythritol esters of rosins ormodified rosins and gums, such as hydrogenated, dimerized or polymerizedrosins, or combinations comprising at least one of the foregoing resins,the pentaerythritol ester of partially hydrogenated wood or gum rosin,the pentaerythritol ester of wood or gum rosin, the glycerol ester ofwood rosin, the glycerol ester of partially dimerized wood or gum rosin,the glycerol ester of polymerized wood or gum rosin, the glycerol esterof tall oil rosin, the glycerol ester of wood or gum rosin, thepartially hydrogenated wood or gum rosin, the partially hydrogenatedmethyl ester of wood or rosin, and the like. The elastomer solvent canbe used in amounts of about 5 wt % to about 75 wt %, of the gum base,and specifically about 45 wt % to about 70 wt % of the gum base.

The gum base can include effective amounts of bulking agents such asmineral adjuvants, which can serve as fillers and textural agents.Suitable mineral adjuvants include calcium carbonate, magnesiumcarbonate, alumina, aluminum hydroxide, aluminum silicate, talc,tricalcium phosphate, tricalcium phosphate and the like, which can serveas fillers and textural agents. These fillers or adjuvants can be usedin the gum base in various amounts. Specifically the amount of filler,when used, will be present in an amount of greater than about 0 wt % toabout 60 wt % of the gum base, and more specifically from about 20 wt %to about 30 wt % of the gum base.

Suitable emulsifiers include distilled monoglycerides, acetic acidesters of mono and diglycerides, citric acid esters of mono anddiglycerides, lactic acid esters of mono and diglycerides, mono anddiglycerides, polyglycerol esters of fatty acids, ceteareth-20,polyglycerol polyricinoleate, propylene glycol esters of fatty acids,polyglyceryl laurate, glyceryl cocoate, gum arabic, acacia gum, sorbitanmonostearates, sorbitan tristearates, sorbitan monolaurate, sorbitanmonooleate, sodium stearoyl lactylates, calcium stearoyl lactylates,diacetyl tartaric acid esters of mono- and diglycerides, glyceryltricaprylate-caprate/medium chain triglycerides, glyceryl dioleate,glyceryl oleate, glyceryl lacto esters of fatty acids, glyceryl lactopalmitate, glyceryl stearate, glyceryl laurate, glycerly dilaurate,glyceryl monoricinoleate, triglyceryl monostearate, hexaglyceryldistearate, decaglyceryl monostearate, decaglyceryl dipalmitate,decaglyceryl monooleate, polyglyceryl 10 hexaoleate, medium chaintriglycerides, caprylic/capric triglyceride, propylene glycolmonostearate, polysorbate 20, polysorbate 40, polysorbate 60,polysorbate 80, polysorbate 65, hexylglyceryl distearate, triglycerylmonostearate, tweens, spans, stearoyl lactylates, calciumstearoyl-2-lactylate, sodium stearoyl-2-lactylate lecithin, ammoniumphosphatide, sucrose esters of fatty acids, sucroglycerides,propane-1,2-diol esters of fatty acids, and a combination thereof.

Additional components of the chewing gum layer include a bulk sweetener,a softener system, a food acid, and a combination thereof. The gum layermay further comprise an ingredient selected from the group consisting ofa high intensity sweetener, a sensate, a flavor, a color, a functionalingredient, an antioxidant, and a combination thereof.

The bulk sweetener for use in the chewing gum layer can include sugarsweeteners, sugarless sweeteners, and a combination thereof. Sugarsweeteners generally include saccharides. Suitable sugar sweetenersinclude mono-saccharides, di-saccharides and poly-saccharides such asbut not limited to, sucrose (sugar), dextrose, maltose, dextrin, xylose,ribose, glucose, mannose, galactose, fructose (levulose), lactose,invert sugar, fructo oligo saccharide syrups, partially hydrolyzedstarch, corn syrup solids, such as high fructose corn syrup, and acombination thereof.

The sugarless sweetener can be a sugar polyol as previously discussedabove, specifically erythritol, galactitol, hydrogenated isomaltulose(isomalt), a hydrogenated starch hydrolysate, lactitol, maltitol,mannitol, polyglycitol, sorbitol, xylitol, and a combination thereof.

The bulk sweetener can be present in the multilayered confectionery inan amount of about 40 to about 60% w/w of the gum layer, specificallyabout 45 to about 55% w/w of the gum layer, and yet more specificallyabout 48 to about 53% w/w.

In one embodiment, the bulk sweetener is a sugar polyol selected fromthe group consisting of maltitol, sorbitol, and a combination thereof.The maltitol or sorbitol can be in powdered form. In a furtherembodiment, the bulk sweetener comprises a ratio of about 1:3 to about1:5 sorbitol to maltitol, specifically about 1:3.5 to about 1:4.5, andmore specifically about 1:4 sorbitol to maltitol.

In one embodiment, the chewing gum comprises an amount of erythritol,xylitol, or a combination thereof to provide for increased refreshmentwhen consumed. The amount of erythritol, xylitol, or a combinationthereof to provide increase refreshment, can be about 10% w/w or morebased on the weight of the chewing gum, specifically about 10 to about60, more specifically about 15 to about 50 and yet more specificallyabout 20 to about 40% w/w.

The chewing gum can further include a softener. Exemplary softenersinclude lanolin, palmitic acid, oleic acid, stearic acid, sodiumstearate, potassium stearate, glyceryl triacetate, lecithin, glyceryllecithin, glyceryl monostearate, propylene glycol monostearate, anacetylated monoglyceride, glycerine, a natural or synthetic wax, ahydrogenated vegetable oil, sorbitan monostearate, tallow, propyleneglycol, and a combination thereof, specifically an acetylatedmonoglyceride, lecithin, glycerine, a hydrogenated starch hydrolysate(e.g., Lycasin 80/55), and a combination thereof.

The softener can be present in the multilayered confectionery in anamount of about 1 to about 5% w/w of the gum layer, specifically about1.5 to about 4% w/w, and more specifically about 2 to about 3% w/w ofthe gum layer.

The food acid suitable for use in the gum layer include those previouslydiscussed, such as acetic acid, adipic acid, ascorbic acid, butyricacid, citric acid, formic acid, fumaric acid, glyconic acid, lacticacid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaricacid, and a combination thereof, specifically citric acid, malic acid,and a combination thereof. In one embodiment, the food acid is acombination of citric and malic acid present in a ratio of about 2:1,specifically about 1.5:1, and more specifically about 1:1 citric tomalic acid.

The food acid can be present in the multilayered confectionery in anamount of about 0.01 to about 2.0% w/w of the gum layer, specificallyabout 0.1 to about 1.5% w/w, and more specifically about 0.3 to about1.0% w/w of the gum layer.

The gum layer may further include a high intensity sweetener such asthose previously discussed. Specific high intensity sweeteners for usein the gum layer include aspartame, neotame, sucralose, monatin,acesulfame potassium, an encapsulated form of the high intensitysweetener, and a combination thereof.

The amount of high intensity sweetener present in the multilayeredconfectionery can be about 2 to about 6% w/w of the gum layer,specifically about 3 to about 5% w/w of the gum layer.

The gum layer can further include a sensate selected from the groupconsisting of a cooling agent, a warming agent, a tingling agent, and acombination thereof. Exemplary sensates have been previously discussedabove.

The amount of flavor, sensate, or combination thereof present in the gumlayer can be up to about 5.0% w/w based on the total weight of thechewing gum, specifically about 1.0 to about 4.0% w/w, and morespecifically about 2.0 to about 3.0% w/w.

The gum layer can further include a functional ingredient such as abreath freshener, a dental care component, an active, an herbal, aneffervescing system, an appetite suppressor, a vitamin, a micronutrient,a mouth moistening component, a throat care component, an energyboosting agent, a concentration boosting agent, and a combinationthereof. The functional ingredients for use in the gum layer includethose previously discussed above for the confectionery composition.

The chewing gum itself can optionally include particles of hard boiledcandy to provide a crunchy texture to the chewing gum. The particles canbe of any size and shape. Exemplary mean diameters of particles of hardboiled candies include about 150 to about 10000 micrometers,specifically about 250 to about 5000 micrometer, and yet morespecifically about 500 to about 1000 micrometers.

In one embodiment, the chewing gum used to prepare the multilayeredconfectionery is highly homogeneous. It has been found that thehomogeneity of the chewing gum contributes to the processability of themultilayered confectionery having a layer of sugar-free candy and alayer of chewing gum, particularly a layer of sugar-free candy havingtwo surfaces, each surface in contiguous contact with a chewing gumlayer in a sandwich-like format. A gum mass having increased homogeneitycan be achieved by using a chewing gum which has been worked longer thanin traditional chewing gum processes. In one embodiment, at least 50% ofthe gum mass has been subject to more than one extrusion process (e.g.,two or more passes through the extruder equipment) or subject to longermixing times (e.g., three times more mixing, four times more, orgreater) than typically used in traditional chewing gum processes.Increased mixing times or extrusion residence time leads to increasedhomogeneity.

The chewing gum layer composition can be prepared using standardtechniques and equipment. In one exemplary process, a gum base is heatedto a temperature sufficiently high to soften the base without adverselyeffecting the physical and chemical make up of the base, which will varydepending upon the composition of the gum base used, and is readilydetermined by those skilled in the art without undue experimentation.For example, the gum base can be conventionally melted to about 60° C.to about 160° C., or melted to about 150° C. to about 175° C., for aperiod of time sufficient to render the base molten, e.g., about thirtyminutes, just prior to being admixed incrementally with the remainingingredients of the base such as the plasticizer, fillers, the bulkingagent or sweeteners, the softener and coloring agents to plasticize theblend as well as to modulate the hardness, viscoelasticity andformability of the base, and the flavor enhancing composition (as aconcentrate with other additives or separately). Mixing is continueduntil a uniform mixture of the gum composition is obtained. Thereafterthe gum composition mixture can be formed into desirable multilayeredshape.

The gum layer composition can be prepared using a batch method or acontinuous method and a combination thereof.

As used herein, “a continuous mixer” is processing equipment in whichthe various ingredients used to prepare a composition are fedsubstantially continuously into the device whilst those ingredients arebeing mixed and removed or ejected from the mixing apparatus. Forexample, in a continuous mixing extruder, some ingredients aresubstantially continuously introduced through various feed ports whileothers are introduced downstream, all the while the screws, blades orother mixing elements continuing to convey the mixture through theapparatus, all the while mixing the same. At a downstream portion of theextruder, the wholly or partly combined mass is ejected from theextruder by the force of the mass continually being conveyed and/orfacilitated by an external pump.

In one embodiment, a method of making a multilayered confectionerycomprises preparing a sugar-free candy layer comprising theconfectionery composition; preparing a gum layer comprising the chewinggum layer; forming a multilayered confectionery wherein a first surfaceof the candy layer is in contiguous contact with a surface of the gumlayer; optionally preparing a second gum layer, wherein a surface of thesecond gum layer is in contiguous contact with a second surface of thecandy layer.

The processing equipment used to make the confectionery composition,chewing gum or multilayered composition can be monitored and/orcontrolled automatically. For example, the processing equipment can becoupled to a computerized system which allows the user to input certainand/or all of the operational parameters, including, e.g., feeding ofthe ingredients, mixing or processing the ingredients, conveying theingredients. In certain embodiments, the system can be coupled to batchprocessing equipment, continuous processing equipment, or both if bothtypes are used. In some embodiments, changing the input parameters usedto control the processing can create changes in the final product asdiscussed hereinabove, e.g., texture, hardness, crunch, etc. Forexample, the ingredient and/or processing temperatures and/or feed ratesof the ingredients can be monitored and fed back to a central unit sothat the operator can adjust as needed and/or in which the system canautomatically adjust. After the ingredients have been mixed, theformation, processing into a particular shape and/or form can also bemonitored and fed back for the operators input and/or automaticadjustment. An audible and/or visual alarm can also be implemented tosignal the operator when the system detects a problem and/or a variationin one or more processing parameters.

In an embodiment, preparation of the multilayered confectionery is madewhen the candy and the chewing gum components are at a temperature of atleast 40° C. and more specifically about 45° C. to about 50° C. It hasbeen found that the temperature of the components at the time they arebrought into contact affects the adherence of the layers. Temperaturesof the components below 40° C. can result in poor adhesion of the layersto one another resulting in delamination.

The multilayered confectionery can be formed by a coextrusion process, atriple extrusion process, a laminate process, a molding process, acompression process, a rolling and scoring process, a chain die process,a rotary die process, or a cut and wrap process.

The multilayered compositions can be shaped using devices and techniquesthat are known in the candy art. For example, the multilayeredcompositions can be shaped by hand, with molds and/or dies, cutters,pullers, stretchers, extruders and the like. Non-limiting examples ofmolds that can be used include, flexible (e.g., made of silicone),metal, plastic, glass, and the packaging itself (e.g., by placing theunshaped mass into the pack), such as a blister pack. Combinations ofthese may also be employed.

The portions of candy and chewing gum can be included such that each isvisibly distinct to the consumer. The order of candy and chewing gum inthe multilayer confectionery can include alternating layers of eachcomponent, wherein substantially all of the outside surface of theconfectionery is candy portion, substantially all of the outside surfaceof the confectionery is chewing gum, and any ratio in between.

The multilayered confectionery can be prepared into discrete units inthe form of slabs, sticks, pellets, balls, cubes, and the like. Theformation into discrete units can be achieved using a chain die, orrolling and scoring process.

There is no limitation to the size of the discrete unit of themultilayered confectionery. In exemplary embodiments, each discrete unitis about 1.5 to about 3.0 grams, specifically about 1.8 to about 2.7grams, and more specifically about 2.3 to about 2.5 grams as a slab orstick format.

In the embodiments where the multilayered compositions provide visuallydistinct portions of the confectionery component and the chewing gumcomponent, no dusting media (e.g., dusting powder, rolling compound andthe like) is used to provide a clean cross section of the variouslayers. In one embodiment, a guillotine knife is used to cut themultilayered confectionery into discrete units having visually distinctlayers on one, two, three, four or more sides of the unit. Optionally,in place of a dusting powder, an edible oil anti-adherent may be used toprevent the confectionery from sticking to the knives or otherprocessing equipment. The oil may be applied directly to theconfectionery prior to cutting. Exemplary oil anti-adherent includeslight mineral oil. In an alternative, pan release agents may be used onthe processing equipment.

In another embodiment, the multilayered composition is surface treatedusing materials and techniques known in the art. Exemplary surfacetreatments include panned coating (hard or soft), particulate coating(e.g., sanding, dusting, etc.), and treatment with oil optionallyincluding flavors.

The particulate coating can include a powdered sugar, a particulatesugar polyol, and the like. The particulate layer can be applied by anymethod known in the art including dusting where electrostatic forcesadhere the particulate layer to the confectionery or sanding where abinder such as water or syrup helps to adhere the particulates to theconfectionery.

The coating may be present in an amount from about 2 to about 60% w/w,specifically about 10 to about 45% w/w, and yet more specifically about25 to about 30% w/w by weight of the total confectionery piece.

The multilayered confectionery can be packaged using techniques andequipment known in the art. For example gum stick packaging, packagingtins, blister trays, and the like can be used. In one embodiment is apackaged product that includes a multilayered confectionery wherein thepackage has indicia on an outer surface that is indicative of theproduct contained in the package.

When mannitol/hydrogenated starch hydrolysate chewy confectionerycompositions are employed in a multilayered confectionery, it has beenfound that maintaining the finished product above the glass transitiontemperature of the chewy composition allows for the chewy composition tomaintain its soft, chewy texture. The finished product can be maintainedat about 21 to about 30° C., specifically about 24 to about 28° C., andmore specifically about 25 to about 27° C. Products prepared from thechewy confectionery can be allowed to age/grain for a time such thatoptimal graining is achieved. In an exemplary embodiment, theaging/graining time can be about 1 day to about 6 months, specificallyabout 5 days to about 30 days, more specifically about 12 days to about25 days, and yet more specifically about 15 to about 20 days.

The candy layer and the gum layer of the multilayered confectionery caneach contain flavor to provide a complementary flavor profile, acontrasting flavor profile (e.g., candy layer is sweet while the gumlayer provides a sour taste), or a sequential flavor profile. Thepresence of the candy layer provides an upfront burst of flavor whichtransitions to the longer lasting flavor of the gum portion providing aunique flavor experience. The transition from candy flavor to gum flavorcan occur after about 5 to about 20 seconds into the chewing process,specifically about 10 to about 15 seconds into the chewing process.

It has been found that a multilayered confectionery compositioncontaining a candy layer and one or more gum layers provides a uniqueflavor transition not experienced with multilayered gum compositionsfree of the candy portion. It was particularly found that a duality offlavor experience can be achieved by providing a high level of flavor orcooling agents in the gum layer, and a lower level of flavor and foodacid in the candy layer. Furthermore, the duality of flavor experienceis provided with a candy layer having high levels of flavor and/or foodacid and the gum layer having lower amounts of flavor.

In one embodiment, a multilayered confectionery composition containing acandy layer and one or more gum layers provides a sequential release offlavor by incorporating higher levels of isobutyleneisoprene copolymer(butyl rubber) as the elastomer portion of the chewing gum in comparisonto traditional chewing gum. Within this embodiment, the chewing gumcomprises greater than or equal to 5% w/w based on the weight of a gumbase, specifically about 5 to about 15% w/w, and more specifically about7 to about 10% w/w. The greater level of isobutyleneisoprene copolymer,the greater the delay in release of the chewing gum flavor therebyenhancing the consumer's perception of a sequential flavor release.

In one embodiment, a multilayered confectionery comprises a sugar-freecandy layer having a high level of food acid and a chewing gum layercomprising a high level of cooling agents where the amounts of food acidand cooling agent provides an enhanced flavor effect. When fruit flavorsare used in either the sugar-free candy or the chewing gum, themultilayered confectionery provides a fruit flavor that is richer, morenatural and true to the fruit flavor without the need to have highlevels of food acid in both the candy and chewing gum. Within thisembodiment, the chewing gum comprises about 0.1 to about 0.5% w/wcooling agent by weight of the chewing gum, specifically about 0.2 toabout 0.4, and yet more specifically about 0.25 to about 0.3% w/w. Alsowithin this embodiment, the sugar-free candy comprises about 1.0 toabout 3.75% w/w food acid by weight of the candy portion, specificallyabout 1.5 to about 3.5, and yet more specifically about 2.0 to about2.75% w/w. Within this embodiment, the sugar-free candy layer comprisesa composition comprising a base portion comprising mannitol andhydrogenated starch hydrolysate syrup, optionally a fondant portioncomprising mannitol and hydrogenated starch hydrolysate syrup, atexturizing agent, a fat, a softener, and a flavor. Also within thisembodiment, the level of flavor excluding cooling agents in the chewinggum portion is kept low since the enhanced effect on overall flavorprovided by high level of food acid in the candy and high level ofcooling agent in the chewing gum was reduced when the chewing gum flavorlevel was above 2.5% w/w by weight of the chewing gum.

In one embodiment, a multilayered confectionery comprises a sugar-freecandy layer having a high level of flavor and a chewing gum layercomprising a low level of flavor, wherein the confectionery provides abalanced upfront and long lasting flavor profile. The term flavor withinthis embodiment excludes cooling agent. Within this embodiment, thechewing gum comprises about 1.5 to about 2.2% w/w flavor by weight ofthe chewing gum, specifically about 1.6 to about 2.0, and yet morespecifically about 1.8 to about 1.9% w/w. Also within this embodiment,the sugar-free candy comprises about 1.5 to about 3.0% w/w flavor byweight of the candy portion, specifically about 1.8 to about 2.8, andyet more specifically about 2.0 to about 2.5% w/w. Due to the highlysoluble nature of the candy, it was expected that lower levels of flavorwould be needed in the candy and high levels of flavor in the chewinggum in order to get both an upfront burst of flavor and a long lastingflavor profile. However, it was observed that lower levels of flavor inthe chewing gum and higher levels of flavor in the candy provided such aflavor profile. Within this embodiment, the sugar-free candy layercomprises a composition comprising a base portion comprising mannitoland hydrogenated starch hydrolysate syrup, optionally a fondant portioncomprising mannitol and hydrogenated starch hydrolysate syrup, atexturizing agent, a fat, a food acid, a softener, and a flavor.

In one embodiment, a multilayered confectionery comprises a sugar-freecandy layer having a high level of food acid and high level of flavorand a chewing gum layer comprising a high level of cooling agents and alow level of flavor. The term flavor within this embodiment excludescooling agent. Within this embodiment, the chewing gum comprises about0.1 to about 0.5% w/w cooling agent by weight of the chewing gum,specifically about 0.2 to about 0.4, and yet more specifically about0.25 to about 0.3% w/w; and further wherein the chewing gum comprisesabout 1.5 to about 2.2% w/w flavor excluding cooling agent by weight ofthe chewing gum, specifically about 1.6 to about 2.0, and yet morespecifically about 1.8 to about 1.9% w/w. Also within this embodiment,the sugar-free candy comprises about 1.0 to about 3.75% w/w food acid byweight of the candy portion, specifically about 1.5 to about 3.5, andyet more specifically about 2.0 to about 2.75% w/w; and furthercomprises about 1.5 to about 3.0% w/w flavor by weight of the candyportion, specifically about 1.8 to about 2.8, and yet more specificallyabout 2.0 to about 2.5% w/w. Within this embodiment, the sugar-freecandy layer comprises a composition comprising a base portion comprisingmannitol and hydrogenated starch hydrolysate syrup, optionally a fondantportion comprising mannitol and hydrogenated starch hydrolysate syrup, atexturizing agent, a fat, a softener, and a flavor.

In one embodiment, a multilayered confectionery comprises a sugar-freecandy layer and a chewing gum layer, wherein the confectionery providesa longer lasting taste profile as compared to a similar confectionerycontaining only the chewing gum or only the sugar-free candy layer.Within this embodiment, the sugar-free candy layer comprises acomposition comprising a base portion comprising mannitol andhydrogenated starch hydrolysate syrup, optionally a fondant portioncomprising mannitol and hydrogenated starch hydrolysate syrup, atexturizing agent, a fat, a food acid, a softener, and a flavor. It wasexpected that the candy layer would provide an upfront taste burst dueto its highly soluble property. Rather than the upfront tastedissipating quickly, unexpectedly a longer lasting taste wasexperienced.

The candy layer and the gum layer of the multilayered confectionery caneach contain a color to accentuate the different layers of candy andgum. A contrast of a dark color for the candy and a lighter color forthe gum layer allows for the distinct visual appearance of each layer.Alternatively, the candy can be prepared in a lighter color than the gumlayer.

In one embodiment where the multilayered compositions provide visuallydistinct portions of the confectionery component and the chewing gumcomponent, the visually distinction is made by a color difference, orthe use of a glitter, pearlescent pigments, and the like. The color,glitter, or pearlescent pigment can be used in the confectionerycomponent, the chewing gum component, or both.

In one embodiment, a multilayered confectionery comprises a sugar-freecandy layer comprising an amount of texturizing agent such as gelatinand a chewing gum layer, wherein the multilayered confectionery providesa bouncier chew as compared to a similar confectionery containing asugar-free candy layer free of the texturizing agent. Within thisembodiment, the sugar-free candy layer comprises a compositioncomprising a base portion comprising mannitol and hydrogenated starchhydrolysate syrup, optionally a fondant portion comprising mannitol andhydrogenated starch hydrolysate syrup, a texturizing agent, a fat, afood acid, a softener, and a flavor. The presence of the texturizingagent in the sugar-free candy layer has been found to contribute to abouncier chew to the resulting chewing gum when the multilayeredconfectionery is consumed.

The features and advantages are more fully shown by the followingexamples which are provided for purposes of illustration, and are not tobe construed as limiting the invention in any way.

EXAMPLES Example 1 Sugar-Free Confectionery: Chewy (A-D), Crunchy (E-F)

TABLE 1 A B C D E F Component % by weight PreCook Candy Base 75-81 74-8070-85 70-85 72-84 70-85 Isomalt GS (38-42^(a)) (38-42^(a)) — —(60-70^(a)) — Mannitol — —  (15-25^(a))  (15-25^(a)) —  (75-85^(a))Lycasin ®  (58-62^(a))  (58-62^(a))  (75-85^(a))  (75-85^(a)) (30-40^(a))  (15-25^(a)) Water  (3.5-4.5^(b))  (2-3^(b))  (3-6^(b)) (3-6^(b))  (3-6^(b))  (3-6^(b)) Color Solution FD&C color   0-0.05  0-0.05   0-0.05   0-0.05   0-0.05   0-0.05 Water   0-0.2   0-0.2  0-0.2   0-0.2   0-0.2   0-0.2 Post Cook Fat/Lecithin Hydrogenated3.8-4.2 3.8-4.2 3.5-4.5 3.5-4.5 3.5-4.5 3.5-4.5 Coconut Oil Lecithin0.03-0.07 0.03-0.07   0-0.1   0-0.1   0-0.1   0-0.1 (Distilled) Glycerol0.1-0.5 0.1-0.5   0-0.5   0-0.5   0-0.5   0-0.5 Monostearate Flavor0.5-3   0.5-3   1-3 1-3 1-3 1-3 Acid Malic acid 1.0-1.4 1.0-1.4 0-4 0-40-4 0-4 Citric acid 2.1-2.5 2.1-2.5 0-4 0-4 0-4 0-4 Sodium citrate  0-0.5   0-0.5   0-0.5   0-0.5   0-0.5   0-0.5 dihydrate granularGelatin Solution Gelatine 125 Bloom 1.25-1.75 2.1-3.1 — — — — Gelatine250 Bloom — — 0-3 0-3 — — Water 1.75-2.75 3.5-4.5 3.5-4.5 3.5-4.5 — —Fondant Isomalt (ST-PF) 2.5-4.0 2.5-4.0 — — 2.5-4.0 — Mannitol — —1.0-4.0 — — 1.0-4.0 Lycasin ®   1-1.5   1-1.5   0-1.5 —   1-1.5   0-1.5Water 0.2-0.6 0.2-0.6 0.2-0.6 — 0.2-0.6 0.2-0.6 Total 100.0 100.0 100.0100.0 100.0 100.0 ^(a)dry percent weight of candy base ^(b)moisturecontent after cook

The candy base is prepared by combining the candy base ingredients andcolor solution and cooking to about 135° C. (about 137° C. for crunchyformulations E and F) in a kettle. A 20″ vacuum is pulled on the cookedmixture that is then transferred to another mixing bowl within aboutthree minutes. Fat, lecithin, glycerol monostearate, and pre-soakedgelatin is added once the temperature of the cooked mixture reachesbelow 100° C. and mixing continues for about ten minutes. The acid blendis then added with an additional five minutes of mixing. The flavor isadded and mixed for about five minutes. The resulting mixture is droppedto a cooling table and allowed to cool to about 45-50° C. Separately, afondant is prepared by intensely mixing the fondant polyols with water.The fondant is added to the cooled mixture and the entire mass is pulledto a desired consistency: about ten minutes for a chewy candy and aboutfour minutes for a crunchy candy. The tempered material is allowed tostand at about 34-36° C. for at least eight hours.

Example 2 Sugar-Based and Sugar-Free Chewing Gum Compositions

TABLE 2 % by weight Component A B C D E Gum Base* 30-40 32-42 20-4018-25 35-38 Lecithin 0.25-0.75 0.25-0.75 0.25-0.75 0.25-1.0  —Acetylated 0 0.50-0.60 — — — monoglycrides Glycerin 0 2.0-3.5 2.0-3.51.0-3.5   0-0.5 talc   0-5.0 0 — — — Lycasin ®   0-2.0 0 — — — 80/55Maltitol 35.0-45.0 35.0-45.0 — — — (ROQUETTE, P35SK) Sorbitol  5.0-15.0 5.0-15.0 — — — Powder NF/FCC (ROQUETTE, P60W) Sucrose (sugar) — — 55-6558-65 50-56 Corn syrup — — 5.0-15  13.-20  7.0-10  Flavor 0.5-4.00.5-4.0 0.5-4.0 0.5-2.0 0.5-2.0 Acid   0-2.0   0-2.0   0-2.0   0-2.0  0-2.0 Color   0-0.5   0-0.5   0-0.5   0-0.5   0-0.5 High intensity0.1-5.0 0.1-5.0   0-5.0   0-2.0 — Sweetener Total 100  100  100 100 100*gum base may include a filler such as, for example talc, dicalciumphosphate, and calcium carbonate

Formulation A is prepared by melting base at a temperature of about 90°C. Once melted, lecithin, talc and lycasin is added to the base withmixing. The sugar polyols are then added and mixed for three minutes.Flavor, acid and color are added and mixed for about three minutes. Oncethe temperature of the mixture drops to 48° C. or less, additionalflavor and high intensity sweeteners are added with mixing for aboutthree minutes.

Formulation B is prepared by mixing half the amount of maltitol with thesorbitol and color in a standard mixer. Gum base heated to about 88° C.(kettle temperature about 90° C.) is added along with the lecithin andacetylated monoglycerides and mixed for about four minutes. Glycerin,flavor and remaining maltitol is added and mixed for about threeminutes. Once the temperature of the mixture drops to 48° C. or less,acid, additional flavor and high intensity sweeteners are added withmixing for about three minutes.

Formulations C-D are prepared by melting the base at a temperature ofabout 90° C. Once melted, the softener(s) are added to the base withmixing. The sugar and corn syrup are then added and mixed followed bythe addition of the remaining ingredients to form a homogenous mixture.

The above mixing times are approximate and the mixture can be mixedlonger as necessary.

Example 3 Candy-Gum Composition, Laminate

A multilayered laminate of a sugar-free confectionery layer and achewing gum layer is prepared by a coextrusion process or a laminateprocess. In the coextrusion process, a chewing gum formulation ofExample 2 is loaded into a first hopper and optionally a third hopper,and a confectionery composition of Example 1 is loaded into a secondhopper. The confectionery and chewing gum are coextruded to form abilayer or trilayer composite containing about 30% w/w sugar-freeconfectionery and about 70% w/w chewing gum. The resulting layeredstructure is formed into the desired final shape employing conventionaltechniques, e.g., cut into sticks or other shapes and optionally furtherpackaged.

Example 4 Sugar-Free Confectionery: Chewy, Mannitol Fondant

Several chewy candy formulations were prepared with a mannitol fondantto explore the parameters contributing to a chewy candy having good body(low ooze when prepared into multilayered format with sugar-free chewinggum layers) and good chewiness. The formulations explored are providedin Tables 3 and 4. The chewy candy was prepared by weighing and mixingthe mannitol and Lycasin® of the candy base portion, followed by theaddition of oil, glycerol monostearate, and lecithin with mixing andtransferred to a pre-cooker set at a temperature of about 100° C. Amixture of water and colorant is added and the resulting mixture iscooked to a temperature indicated in the Tables (about 126 to about 145°C.) with a vacuum pulled on the cooked mixture of about 3 inches Hg.Once the target cook temperature is achieved, the candy mass isdischarged and mixed with a gelatin mixture. The acid blend/sodiumcitrate is then added with additional mixing. The flavor is then addedwith mixing. The resulting mixture is dropped to a cooling table andallowed to cool to about 45-50° C. An amount of fondant is added to thecooled mixture and the entire mass is pulled for a time as indicated inthe tables.

The fondant used in the formulations was prepared a day in advance bycooking a solution of 26.5% w/w (37% dry) mannitol, 13.3% w/w water, and60.2% w/w (63% dry) Lycasin to 104.5° C. The fondant was stored at roomtemperature prior to use.

The sugar-free chewy confectioneries of Tables 3 and 4 were analyzed fordensity, water activity, viscosity, moisture/pH, and texture.

Density was measured for the chewy candy material using a largegraduated cylinder in which a known weight of candy was quicklysubmerged in water and the volume change was recorded.

Water activity was measured for the chewy candy material with a wateractivity meter.

Viscosity was measured for the chewy candy material by the heightdifference of a candy sample after one hour. A known weight of candy wasfilled into a measuring cup and turned upside down on a tray. The candyheight is measured after one hour.

Moisture for the chewy candy material was determined by the Karl Fischermethod.

Each chewy candy formulation was processed into a three layer laminatewith chewing gum formula as provided in Table 2A of Example 2. Atrilayer composite was formed by coextrusion containing about 25% w/wcenter chewy candy layer, and about 75% w/w chewing gum in the form oftwo outer layers “sandwiching” the chewy candy layer. Both the chewycandy and the chewing gum are independently passed through their ownseparate preextruders prior to feeding into a main extruder forcoextrusion. Processing parameters for the extruders are provided in thetable below:

Chewing gum pre-extruder nozzle 44-50° C. temperature Chewing gumpre-extruder barrel 38-42° C. temperature Chewing gum pre-extruder amps12-14 amps Chewing gum pre-extruder speed 2-4 rpm Chewing gumpre-cooling condition 19-21° C. Main extruder nozzle temperature 43-47°C. Main extruder barrel temperature 43-47° C. Main extruder amps 2.5amps Main extruder speed 3.5-4.5 rpm Candy extruder nozzle temperature33-37° C. Candy extruder barrel temperature 33-37° C. Candy extruderamps 3-4 amps Candy extruder speed 11.5-13.5 rpm

The chewy candy layer of each laminate was analyzed for texture andooze/crunchiness. Texture was measured using a texture analyzer (StableMicro System Texture Analyzer, Plus Upgrade; Plunger: 4 mm cylinder;Approach speed: 1 mm/sec; Penetration distance: 4.3 mm; Samplepreparation: sample conditioned at 25° C. for at least four hours). Asample piece of the three layer laminate measuring 35 mm long×5.5 mmthickness×12.5 mm width is placed under the probe with the sampleresting along its length and width. The probe is gradually lowered andapplies compressive force parallel to its thickness and perpendicular tothe face measuring 35 mm long×12.5 mm wide. Force is measured as afunction of time until the probe penetrates the sample by 3 mm. Themeasurements are performed at room temperature (about 21° C.) upon a 25°C. conditioned sample and the results are provided in grams. The timefrom production of the chewy candy to testing is indicated in thetables.

Ooze/crunchiness was measured by two individuals after production andover time. The product at room temperature (about 21° C.) was measuredfor sensory parameters based on a scale of 1 to 5, where 1 isgood/desirable and 5 was bad/unacceptable. For ooze, 1=very good, 5=verybad oozing. For crunchiness, 1=very soft, 5=very crunchy or hard. Thetime from production of the chewy candy to testing is indicated in thetables.

TABLE 3 4-1 4-2 4-3 4-4 4-5 Cook 138 C. Cook 126 C. Cook 145 C. Cook 145C. Cook 126 C. Pull time 6 Pull time 10 Pull time 4 Pull time 0 Pulltime 10 minutes minutes minutes minutes minutes Component % by weightPreCook Candy Base 86.5 93.0 85.0 89.3 81.6 Mannitol 9.5 20.5 18.7 — —Lycasin ® 80/55 77.0 72.6 66.3 89.3 81.6 HDS Water^(a) 4.1 8.0 8.0 — —Color Solution FD&C color   0-0.05   0-0.05   0-0.05   0-0.05   0-0.05Water   0-0.2   0-0.2   0-0.2   0-0.2   0-0.2 Post Cook Fat/LecithinHydrogenated 4.1 4.5 4.1 4.1 3.8 Coconut Oil or Palm Oil Lecithin 0.0520.056 0.051 0.053 0.048 (Distilled) Glycerol 0.31 0.33 0.31 0.31 0.29Monostearate Flavor 0.5-3.0 0.5-3.0 0.5-3.0 0.5-3.0 0.5-3.0 Acid Malicacid 0.8 — — 1.6 1.6 Citric acid 1.2 — — 2.4 2.4 Sodium citrate 0.65 — —— — Gelatin Solution Gelatine 250 1.25 1.5 1.0 1.5 1.0 Bloom Water 1.851.85 1.85 1.85 1.85 Fondant Mannitol 2.14 — 4.2 — 4.0 Lycasin ® 80/552.4 — 4.74 — 4.5 HDS Water 0.51 — 0.99 — 0.95 Total 100.0 100.0 100.0100.0 100.0 Properties Density 1.22-1.26 1.25 1.34 1.40 1.14(grams/centimeter³, average) Water Activity (at 0.38-0.40 0.38 0.39 0.350.41 20.4-21.0 C., average) Viscosity 43.4-50.4 74.9 72.5 30.0 11.9(millimeter) Moisture (%, 5.07-5.43 6.55 6.52 3.71 7.44 average) pH(Average) 2.25-2.56 3.76 4.18 1.75 2.04 Crunchy (after 4-6 3 1 2 5 1days) Crunchy (after 4 1 3 5 1 about 4 weeks) Ooze (after 4-6 1 4 2 1 5days) Ooze (after about 4 1 4 2 1 5 weeks) Texture by TA 4248-4307 31565519 7493 3361 (grams) after 4-6 days ^(a)added water present in base

TABLE 4 4-6 4-7 4-8 4-9 4-10 Cook 145 C. Cook 126 C. Cook 126 C. Cook145 C. Cook 138 C. Pull time 10 Pull time 0 Pull time 4 Pull time 10Pull time 10 minutes minutes minutes minutes minutes Component % byweight PreCook Candy Base 80.0 88.5 82.7 91.4 82.5 Mannitol 17.6 19.5 —— 9.1 Lycasin ® 80/55 62.4 69.0 82.7 91.4 73.5 HDS Water^(a) 8.0 8.0 — —4.1 Color Solution FD&C color   0-0.05   0-0.05   0-0.05   0-0.05  0-0.05 Water   0-0.2   0-0.2   0-0.2   0-0.2   0-0.2 Post CookFat/Lecithin Hydrogenated 3.8 4.2 3.9 4.3 3.9 Coconut Oil or Palm OilLecithin 0.048 0.054 0.049 0.054 0.049 (Distilled) Glycerol 0.29 0.320.29 0.32 0.29 Monostearate Flavor 0.5-3.0 0.5-3.0 0.5-3.0 0.5-3.00.5-3.0 Acid Malic acid 1.6 1.6 0.4 0.4 0.8 Citric acid 2.4 2.4 0.6 0.61.2 Sodium citrate 1.3 1.3 1.3 1.3 0.65 Gelatin Solution Gelatine 250Bloom 1.5 1.0 1.5 1.0 1.25 Water 1.85 1.85 1.85 1.85 1.85 FondantMannitol 4.0 — 4.01 — 4.08 Lycasin ® 80/55 4.5 — 4.6 — 4.6 HDS Water0.94 — 0.97 — 0.96 Total 100.0 100.0 100.0 100.0 100.0 PropertiesDensity 1.33 1.39 1.27 1.20 1.14 (grams/centimeter³, average) WaterActivity (at 0.40 0.42 0.43 0.38 0.37 20.4-21.0 C., average) Viscosity68.2 7.4 8.5 31.3 14.4 (millimeter) Moisture (%, 5.55 6.71 7.96 4.316.29 average) pH (Average) 2.01 1.95 3.02 3.01 2.59 Crunchy (after 4-6 31 1 4 3 days) Crunchy (after about 2 1 1 4 3 4 weeks) Ooze (after 4-6days) 4 5 5 1 3 Ooze (after about 4 4 5 5 1 3 weeks) Texture by TA 39694801 3125 4832 3808 (grams) after 4-6 days ^(a)added water present inbase

Formulations 4-4 and 4-9 which contained no mannitol and prepared usinga high cook temperature could not be fully processed as the candy wastoo hard for the cutting equipment.

Analysis of the formulations reveal that cook temperature, mannitollevel, and gelatin level contributes the most to whether a chewy candywith low ooze and good body is achieved versus a crunchy candy or acandy without sufficient body to minimize ooze from the final product.

Increasing the cook temperature results in decreasing moisture contentand an increasingly crunchy product with reduced ooze. Decreasing thecook temperature results in increasing amounts of moisture, a more chewycandy and an increase in the likelihood of ooze.

Increasing the mannitol level both contributed to good chewiness and areduction in ooze. Too high a mannitol level made pulling difficult andat about 24% mannitol, rapid graining occurred before pulling when lowenergy mixers were used. Use of higher energy mixers (e.g., sigma mixer)may allow for more mannitol to be used.

Increasing the gelatin level was found to have a positive effect onreducing ooze of the product.

It was observed that the initial storage temperature of the finallayered product significantly influenced the candy layer's crunchinessover time. Products stored in warmer temperatures (about 25° C.)maintained their softness while products stored at lower temperatures(19-21° C.) became crunchier. Not wishing to be bound by theory, it isbelieved maintaining the product above the glass transition temperatureof the candy allows for graining of the product, whereas maintaining theproduct below the glass transition temperature resulted in a more hardand glassy product. Lowering the glass transition temperature of thecandy for convenience of storage can be achieved by increasing themoisture of the candy (lowering the cook temperature) and decreasing themolecular weight of the polyols (e.g., by increasing themannitol:Lycasin ratio).

Example 5 Sugar-Free Confectionery: Chewy, Mannitol Fondant

Several chewy candy formulations were prepared with a mannitol fondantto explore the parameters responsible to make a chewy candy having goodbody (low ooze when prepared into multilayered format with sugar-freechewing gum layers) and good chewiness. The formulations explored areprovided in Tables 5 and 6. The chewy candy was prepared by a processsimilar to Example 4 with a pull time of 10 minutes (2 minutes slow and8 minutes fast).

The fondant used in the formulations was similar to the fondant used inExample 4.

The sugar-free chewy confectioneries of Tables 5 and 6 were analyzed fordensity, water activity, viscosity, moisture, pH, crunchiness/ooze on a1-5 scale and texture by texture analyzer analysis as previouslydescribed.

Each chewy candy formulation was processed into a three layer laminatewith chewing gum formula as provided in Table 2A of Example 2. Atrilayer composite was formed by coextrusion containing about 25% w/wcenter chewy candy layer, and about 75% w/w chewing gum in the form oftwo outer layers “sandwiching” the chewy candy layer. The chewy candylayer of each laminate was analyzed for ooze/crunchiness.

TABLE 5 5-1 5-2 5-3 5-4 5-5 5-6 Cook 132 C. Cook 128 C. Cook 136 C. Cook132 C. Cook 132 C. Cook 132 C. Component % by weight PreCook Candy Base86.8 86.7 86.8 87.3 86.9 86.6 Mannitol 10.4 13.9 6.9 10.5 5.2 10.4Lycasin ® 80/55 76.4 72.8 79.8 76.8 81.7 76.2 HDS Water^(a) 4.4 5.9 3.04.4 2.2 4.4 Color Solution FD&C color   0-0.05   0-0.05   0-0.05  0-0.05   0-0.05   0-0.05 Water   0-0.2   0-0.2   0-0.2   0-0.2   0-0.2  0-0.2 Post Cook Fat/Lecithin Hydrogenated 4.1 4.1 4.1 4.1 4.1 4.1Coconut Oil or Palm Oil Lecithin 0.052 0.052 0.052 0.052 0.052 0.052(Distilled) Glycerol 0.31 0.31 0.31 0.31 0.31 0.31 Monostearate Flavor0.5-3.0 0.5-3.0 0.5-3.0 0.5-3.0 0.5-3.0 0.5-3.0 Acid Malic acid 0.8 0.80.8 0.8 0.8 0.8 Citric acid 1.2 1.2 1.2 1.2 1.2 1.2 Gelatin SolutionGelatine 250 Bloom 1.5 1.6 1.6 1.0 1.5 1.75 Water 2.2 2.2 2.2 2.2 2.22.2 Fondant Mannitol 2.15 2.14 2.14 2.16 2.15 2.14 Lycasin ® 80/55 2.42.4 2.4 2.4 2.4 2.4 HDS Water 0.51 0.51 0.51 0.51 0.51 0.51 Total 100.0100.0 100.0 100.0 100.0 100.0 Properties Density 1.21 1.17 1.09 1.241.25 1.27 (grams/centimeter³, average) Water Activity (at 0.41 0.46 0.390.41 0.41 0.42 20.4-21.0 C., average) Viscosity 27.5-33.2 47.8 21.4 32.6— 34.0 (millimeter) Moisture (%, 6.60-6.83 7.90 7.37 6.67 6.65 6.52average) pH (Average) 2.19-2.25 2.19 2.08 2.41 2.29 2.27 Crunchy (after4-6 2 1 2.5 1 3 2.5 days) Crunchy (after about 1 1 2 1 2 2 4 weeks) Ooze(after 4-6 3 3 3 3 4 4 days) Ooze (after about 4   3-3.5 3 3 3.5 4 3.5weeks) Texture by TA 3177-3518 3108 4253 3632 3819 3686 (grams) after12-14 days ^(a)added water present in base

TABLE 6 5-7 5-8 5-9 5-10 5-11 5-12 Cook 128 C. Cook 126 C. Cook 136 C.Cook 138 C. Cook 132 C. Cook 132 C. Component % by weight PreCook CandyBase 86.8 86.3 86.7 86.8 86.8 86.8 Mannitol 6.9 10.4 13.9 10.4 15.6 10.4Lycasin ® 80/55 79.8 76.4 72.8 76.4 71.2 76.4 HDS Water^(a) 3.0 4.4 5.94.4 6.6 4.4 Color Solution FD&C color   0-0.05   0-0.05   0-0.05  0-0.05   0-0.05   0-0.05 Water   0-0.2   0-0.2   0-0.2   0-0.2   0-0.2  0-0.2 Post Cook Fat/Lecithin Hydrogenated 4.1 4.1 4.1 4.1 4.1 4.1Coconut Oil or Palm Oil Lecithin 0.052 0.052 0.052 0.052 0.052 0.052(Distilled) Glycerol 0.31 0.31 0.31 0.31 0.31 0.31 Monostearate Flavor0.5-3.0 0.5-3.0 0.5-3.0 0.5-3.0 0.5-3.0 0.5-3.0 Acid Malic acid 0.8 0.80.8 0.8 0.8 0.8 Citric acid 1.2 1.2 1.2 1.2 1.2 1.2 Gelatin SolutionGelatine 250 Bloom 1.6 1.5 1.6 1.5 1.5 1.5 Water 2.2 2.2 2.2 2.2 2.2 2.2Fondant Mannitol 2.14 2.15 2.14 2.15 2.15 2.15 Lycasin ® 80/55 2.4 2.42.4 2.4 2.4 2.4 HDS Water 0.51 0.51 0.51 0.51 0.51 0.51 Total 100.0100.0 100.0 100.0 100.0 100.0 Properties Density 1.10 1.16 1.22 1.181.15 1.21 (grams/centimeter³, average) Water Activity (at 0.41 0.40 0.430.40 0.41 0.43 20.4-21.0 C., average) Viscosity 17.8 35.9 48.1 26.9 52.226.9 (millimeter) Moisture (%, 8.29 7.48 6.77 6.93 6.54 7.25 average) pH(Average) 2.04 2.23 2.16 2.28 2.21 2.29 Crunchy (after 4-6 1 1 2 2 1 2.5days) Crunchy (after about 1 1 1 2.5 1 3 4 weeks) Ooze (after 4-6 days)3.5 4 2 2 2.5 2.5 Ooze (after about 4 3.5 4 2 2 2.5 2.5 weeks) Textureby TA 4212 3015 3763 4080 3464 3976 (grams) after 12-14 days ^(a)addedwater present in base

The results of the analysis revealed that increasing the mannitol levelboth contributed to good chewiness and a reduction in ooze. Too high amannitol level made pulling difficult and rapid graining occurred usinglow energy mixers and a pulling process.

Also it was found that increasing the cook temperature results indecreasing moisture content and an increasingly crunchy product withreduced ooze. Decreasing the cook temperature results in increasingamounts of moisture, a more chewy candy and an increase in thelikelihood of ooze.

It was also determined that a pull time of about 10 minutes provided acandy composition with good body.

As with the products of Example 4, it was found that the storagetemperature affected the crunchiness of the product, where storage ofthe product above the glass transition temperature of the candy allowedfor graining leading to a material having a soft and chewy texture.

Example 6 Sugar-Free Chewy Confectionery: Mannitol Fondant

Several chewy candy formulations were prepared with various mannitolfondants to explore the effect of fondant type and amount on the chewycandy properties. The candy and fondant formulations explored areprovided in Tables 7-9. The chewy candy was prepared using a processsimilar to Example 4 with a pull time of 10 minutes (2 minutes slow and8 minutes fast).

The fondant used in formulation 6-1 of Table 7 was similar to thefondant used in Example 4. Formulations 6-2 to 6-15 of Table 9 containeda similar formulation as 6-1 except the fondant used are theformulations in Table 8. The fondant formulation of Table 8 wereprepared using a Kajiwara oblique axis cooking mixer for high intensitymixing. These fondants were prepared by adding Lycasin, and sorbitolsyrup if used, to a cooker followed by the mannitol and water. Themixture is cooked to about 120° C. with mixing at moderate speed (about30 rpm). The mixing speed is increased to about 90 rpm and 35-40° C.water is injected into the cooker jacket while mixing continues untilthe fondant cools below 50-55° C.

Several batches of fondant F6 were prepared and analyzed by laser lightanalysis using a Shimadzu SALD-2101 particle size analyzer. The batchesexhibited a median particle size of about 29-33 micrometers.

TABLE 7 6-1 Cook 132 C. Component % by weight PreCook Candy Base 87.0Mannitol 10.4 Lycasin ® 80/55 76.6 HDS Water^(a) 4.4 Color Solution FD&Ccolor   0-0.05 Water   0-0.2 Post Cook Fat/Lecithin Hydrogenated 4.1Coconut Oil or Palm Oil Lecithin 0.052 (Distilled) Glycerol 0.31Monostearate Flavor 0.5-3.0 Acid Malic acid 0.8 Citric acid 1.2 GelatinSolution Gelatine 250 Bloom 1.3 Water 1.9 Fondant Mannitol 2.15Lycasin ® 80/55 2.4 HDS Water 0.51 Total 100.0 ^(a)added water presentin base

TABLE 8 Solid content Solid ratio Fondant F# Wet wt (kg) (%) Dry wt (kg)(%) Net wt (%) F1: 37% Mannitol Lycasin ® 80/55 HDS 19.40 85.00 16.4962.96 57.14 Mannitol 9.70 100.00 9.70 37.04 28.57 Water 4.85 — — — 14.29Total 33.95 26.19 100.00 100.00 F2: 47% Mannitol Lycasin ® 80/55 HDS15.90 85.00 13.52 52.97 46.90 Mannitol 12.00 100.00 12.00 47.03 35.40Water 6.00 — — — 17.70 Total 33.90 25.52 100.00 100.00 F3: 57% MannitolLycasin ® 80/55 HDS 12.90 85.00 10.97 43.06 37.23 Mannitol 14.50 100.0014.50 56.94 41.85 Water 7.25 — — — 20.92 Total 34.65 25.47 100.00 100.00F4: 37% Mannitol w/sorbitol syrup Lycasin ® 80/55 HDS 9.70 85.00 8.2531.48 26.22 Sorbitol syrup (Polyol ® 11.78 70.00 8.25 31.48 31.84 70/100Roquette) Mannitol 9.70 100.00 9.70 37.04 26.22 Water 5.82 — — — 15.73Total 37.00 26.19 100.00 100.00 F5: 47% Mannitol w/sorbitol syrupLycasin ® 80/55 HDS 7.95 85.00 6.76 26.49 21.60 Sorbitol syrup (Polyol ®9.65 70.00 6.76 26.48 26.22 70/100 Roquette) Mannitol 12.00 100.00 12.0047.04 32.61 Water 7.20 — — — 19.57 Total 36.80 25.51 100.00 100.00 F6:57% Mannitol w/sorbitol syrup Lycasin ® 80/55 HDS 6.45 85.00 5.48 21.5317.21 Sorbitol syrup (Polyol ® 7.83 70.00 5.48 21.52 20.89 70/100Roquette) Mannitol 14.50 100.00 14.50 56.94 38.69 Water 8.70 — — — 23.21Total 37.48 25.46 100.00 100.00

Each chewy candy formulation was processed into a three layer laminatewith chewing gum formula as provided in Table 2A of Example 2. Atrilayer composite was formed by coextrusion containing about 25% w/wcenter chewy candy layer, and about 75% w/w chewing gum in the form oftwo outer layers “sandwiching” the chewy candy layer. The chewy candylayer of each laminate was analyzed for ooze/crunchiness, moisture, pH,water activity, density, viscosity, and texture. The results of theanalyses are provided in Table 9.

TABLE 9 Fondant Amount Water Density Texture by Texture by (% w/wActivity (at (grams/ Crunchy TA (grams) TA (grams) total candy MoisturepH 20.4-21.0 C., centimeter³, Viscosity (after 4-6 Ooze after 4-6 afterabout Formula formula) (%, average) (Average) average) average)(millimeter) days) (after 4-6 days) days 8 weeks 6-1 A28(5%) 7.19 2.220.41 1.15 — 3 1.5 3585 4393 6-2 F2 (5%) 7.11 2.17 0.39 1.12 — 3 1.5 4279— 6-3 F2 (10%) 7.15 2.15 0.41 1.18 — 3 2 4182 — 6-4 F2 (15%) 6.89 2.200.40 1.11 — 1 3 3861 — 6-5 F1 (5%) 7.10 2.25 0.37 1.09 — 3 1.5 4580 —6-6 F1 (10%) 6.78 2.21 0.38 1.23 — 1 2 4141 — 6-7 F1 (15%) 6.90 2.120.43 1.15 — 1 3.5 4094 — 6-8 F6 (5%) 6.22 2.37 0.41 1.15 37.5 2.5 1.53839 4258 6-9 F6 (10%) 6.18 2.23 0.39 1.20 29.0 1 1.5 3208 4118 6-10 F6(15%) 6.27 2.20 0.38 1.19 22.1 1 2 3165 3984 6-11 F4 (5%) 6.16 2.25 0.381.20 34.5 2.5 1.5 3716 4352 6-12 F4 (10%) 6.29 2.30 0.39 1.24 26.1 1 2.53351 4107 6-13 F4 (15%) 6.20 2.20 0.41 1.25 24.4 1 3 3352 3925 6-14 F5(10%) 6.19 2.36 0.44 1.22 — 1 3 3264 3756 6-15 F5 (15%) 6.39 2.23 0.431.27 — 1 3 3116 3811

Varying the mannitol type and amount revealed that higher levels offondant reduces or eliminates the crunchiness of the candy, resulting ina chewy texture. Use of a puller process with high levels of fondantresulted in greater signs of ooze as the high level of fondant increasesthe moisture content of the candy product. Use of a sigma mixer or otherhigher energy mixer may allow for lower amounts of fondant to be usedwhile still maintaining minimum ooze. With a pulling process, loweramounts of fondant (about 5%) can be used with a longer conditioningtime to achieve good graining to minimize ooze yet allow the candy toremain chewy.

Finally, the fondants of Table 8 prepared using a Kajiwara oblique axiscooking mixer for high intensity mixing allowed for greater levels ofmannitol to be used in the candy composition. The use of 57% mannitolresulted in the crystallization of the solution at cook temperatures. Itwas found that the addition of sorbitol syrup prevented the fondant fromcrystallizing out of solution.

As used herein the terms “comprising” (also “comprises,” etc.),“having,” and “including” is inclusive (open-ended) and does not excludeadditional, unrecited elements or method steps. The singular forms “a,”“an,” and “the” include plural referents unless the context clearlydictates otherwise. The endpoints of all ranges directed to the samecharacteristic or component are independently combinable, and inclusiveof the recited endpoint. The term “combination” is inclusive of ahomogenous or non-homogenous blend, mixture, or alloy of the namedcomponents into an integrated whole. The term “homogenous” refers to auniform blend of the components. The word “or” means “and/or.”

While the invention has been described with reference to an exemplaryembodiment, it will be understood by those skilled in the art thatvarious changes can be made and equivalents can be substituted forelements thereof without departing from the scope of the invention. Inaddition, many modifications can be made to adapt a particular situationor material to the teachings of the invention without departing from theessential scope thereof. Therefore, it is intended that the inventionnot be limited to the particular embodiment disclosed as the best modecontemplated for carrying out this invention, but that the inventionwill include all embodiments falling within the scope of the appendedclaims.

1. A confectionery composition, comprising: a mixture comprising acooked base portion comprising isomalt and a hydrogenated starchhydrolysate syrup, a fat, and a fondant portion comprising isomalt and ahydrogenated starch hydrolysate syrup, wherein the confectionerycomposition comprises crystalline particles of isomalt, and wherein theconfectionery has a moisture content of about 6.5 to about 8.0% w/w anda chewy texture, or wherein the confectionery composition has a moisturecontent of about 4.0 to about 5.0% w/w and a crunchy texture.
 2. Theconfectionery composition of claim 1, wherein the hydrogenated starchhydrolysate syrup comprises maltitol and sorbitol in a ratio of about1:0.8 to about 1:1.2 maltitol to sorbitol.
 3. The confectionerycomposition of claim 1, wherein the total amount of isomalt andhydrogenated starch hydrolysate syrup present in the confectionerycomposition is about 70 to about 90% w/w of the confectionerycomposition.
 4. The confectionery composition of claim 1, wherein thebase portion comprises about 30 to about 50% w/w isomalt and about 50 toabout 70% w/w hydrogenated starch hydrolysate syrup of the base portion(dry weight).
 5. The confectionery composition of claim 1, wherein thefondant portion comprises about 65 to about 80% w/w isomalt and about 20to about 35% w/w hydrogenated starch hydrolysate syrup of the fondantportion (dry weight).
 6. The confectionery composition of claim 1,wherein the fondant is present in an amount of about 2.0 to about 15.0%w/w of the confectionery composition. 7.-10. (canceled)
 11. Theconfectionery composition of claim 1, wherein the isomalt present in thebase portion comprises about 75 to about 80% w/w of 1,6-GPS based on thetotal weight of isomalt, and wherein the base portion comprises about 35to about 45% w/w isomalt and about 55 to about 65% w/w hydrogenatedstarch hydrolysate syrup of the base portion (dry weight).
 12. Theconfectionery composition of claim 1, wherein the isomalt of the fondantportion comprises a ratio of about 1:1 1,6-GPS to 1,1-GPM, and whereinthe fondant portion comprises about 65 to about 80% w/w isomalt andabout 20 to about 35% w/w hydrogenated starch hydrolysate syrup of thefondant portion (dry weight).
 13. (canceled)
 14. The confectionerycomposition of claim 1, further comprising one or more ingredientsselected from a texturizing agent, an emulsifier, an additionalsweetener, a sensate, a flavor, a color, a functional ingredient, a gas,an abrasive, particles of a second confectionery, a food acid or saltthereof, or a combination thereof.
 15. The confectionery composition ofclaim 14, wherein the confectionery composition comprises a flavor in anamount of about 0.75 to about 3.0% w/w of the confectionery composition;a food acid or salt thereof in an amount of about 0.5 to about 4.0% w/wof the confectionery composition; or a mixture of flavor and a food acidin a ratio of about 1:1 flavor to food acid. 16.-18. (canceled)
 19. Theconfectionery composition of claim 1, wherein the fondant comprisescrystalline particles of isomalt having an average particle size of lessthan 50 micrometers.
 20. A method of preparing a confectionerycomposition, comprising: mixing a cooked base portion comprising isomaltand a hydrogenated starch hydrolysate syrup, a fat, and a fondantportion comprising isomalt and a hydrogenated starch hydrolysate syrup,wherein the confectionery composition comprises crystalline particles ofisomalt.
 21. The method of claim 20, comprising: cooking the baseportion comprising isomalt and a hydrogenated starch hydrolysate syrup;adding to the cooked base portion a texturizing agent, a fat, andoptionally a food acid or salt thereof, a flavor, or a combinationthereof to form a mixture; cooling the mixture to form a cooled mixture;adding the fondant portion to the cooled mixture to form a finalmixture; and pulling the final mixture to form a confectionerycomposition.
 22. The method of claim 20, wherein the fondant comprises amoisture content of about 6.5 to about 11.0% w/w of the fondant.
 23. Aconfectionery composition, comprising: a mixture comprising a cookedbase portion comprising at least two sugar polyols, wherein at least onesugar polyol is erythritol, galactitol, lactitol, maltitol,polyglycitol, sorbitol, xylitol, or a combination thereof, a fat, and afondant portion comprising a crystalline sugar polyol and an amorphoussugar polyol; wherein the confectionery composition comprisescrystalline particles of a fondant crystalline sugar polyol; and whereinthe confectionery composition has a moisture content of about 6.0 toabout 8.0% w/w.
 24. The confectionery composition of claim 23, whereinat least one of the at least two sugar polyols of the base portion isthe same as a sugar polyol of the fondant portion.
 25. The confectionerycomposition of claim 23, wherein the base portion comprises acrystalline polyol and an amorphous polyol.
 26. The confectionerycomposition of claim 25, wherein the crystalline polyol of the baseportion is erythritol, galactitol, lactitol, maltitol, polyglycitol,sorbitol, xylitol, or a combination thereof; and wherein the crystallinepolyol of the fondant portion is erythritol, galactitol, lactitol,maltitol, polyglycitol, sorbitol, xylitol, or a combination thereof. 27.The confectionery composition of claim 23, wherein the amorphous sugarpolyol of the fondant portion or base portion is erythritol syrup, ahydrogenated starch hydrolysate syrup, isomalt syrup, lactitol syrup,maltitol syrup, mannitol syrup, sorbitol syrup, xylitol syrup, or acombination thereof.
 28. The confectionery composition of claim 23,wherein the total amount of sugar polyols is about 70 to about 90% w/wof the confectionery composition.
 29. The confectionery composition ofclaim 23, wherein the fondant is present in an amount of about 2.0 toabout 15.0% w/w of the confectionery composition.
 30. The confectionerycomposition of claim 23, wherein the fondant is present in an amount ofabout 6.0 to about 7.5% w/w of the confectionery composition.
 31. Theconfectionery composition of claim 23, further comprising one or moreingredients selected from a texturizing agent, an emulsifier, anadditional sweetener, a sensate, a flavor, a color, a functionalingredient, a gas, an abrasive, particles of a second confectionery, afood acid or salt thereof, or a combination thereof.
 32. Theconfectionery composition of claim 31, wherein the confectionerycomposition comprises a flavor in an amount of about 0.75 to about 3.0%w/w of the confectionery composition; a food acid or salt thereof in anamount of about 0.5 to about 4.0% w/w of the confectionery composition;or a mixture of flavor and a food acid in a ratio of about 1:1 flavor tofood acid.
 33. The confectionery composition of claim 23, wherein thefondant comprises crystalline particles of sugar polyol having anaverage particle size of less than 50 micrometers.
 34. A method ofpreparing a confectionery composition, comprising: mixing a cooked baseportion comprising at least two sugar polyols, wherein at least onesugar polyol is erythritol, galactitol, lactitol, maltitol,polyglycitol, sorbitol, xylitol, or a combination thereof, a fat, and afondant portion comprising a crystalline sugar polyol and an amorphoussugar polyol, wherein the confectionery composition comprisescrystalline particles of a fondant crystalline sugar polyol.
 35. Themethod of claim 34, comprising: cooking the base portion comprising theat least two sugar polyols; adding to the cooked base portion atexturizing agent, a fat, and optionally a food acid or salt thereof, aflavor, or a combination thereof to form a mixture; cooling the mixtureto form a cooled mixture; adding the fondant portion to the cooledmixture to form a final mixture; and pulling the final mixture to form aconfectionery composition.
 36. The method of claim 34, wherein thefondant comprises a moisture content of about 6.5 to about 11.0% w/w ofthe fondant.